Tangy Red Cabbage Casserole- vegan or vegetarian

The vegan version has yeast flakes on top (invisible in this pic)

Here's what it looks like with the addition of some melted Cheddar cheese

I had not been feeling well and we missed out on going to the market for some fruit and veg bargains, so by the end of the week there was a distinct lack of anything inspiring in the fridge- or was there? With some things from the store cupboard I managed to transform half a red cabbage , a few potatoes and the end of  a head of celery into something resembling a meal. If you don't like the tanginess, reduce the ume plum dressing and add more smoked paprika. You could also add a spoonful of date syrup/ fruit concentrate.

1/2 -1/3 small- med. red cabbage, chopped finely

185g (dry weight) TVP chunks, soaked until soft

2 sticks of celery, sliced

3 med. potatoes, grated

a little cold-pressed sunflower oil

1/2trsp hing

a dash of soy sauce

1/2 tspm seasalt

2-3 bay leaves

1 tsp coarse black pepper

1 tab paprika

4 tsps sweet smoked paprika

1 dsp dried mixed herbs

2 tsps celery seed

2-3 tabs ume plum seasoning

4 cans chopped tomatoes

250ml (1 cup) water

• Stir- fry the cabbage and celery in the oil with the hing and soy sauce
• Add the rest of the ingredients, water last
• Turn into a large ovenproof dish and bake at 200C for about half an hour. Cover with foil/ a lid if it looks like it is drying out
• You can top with grated vegetarian Cheddar cheese or yeast flakes (nutritional yeast) for the last 10 minutes.
• We ate ours unaccompanied, but it would be great with some wholemeal pitta bread or freshly-baked bread rolls