Chestnut, pointed and red cabbage & potatoes au gratin

Now, this is a real winter dish and cabbage is the seasonal eat you may want to opt for as it packs a nutritional punch. This recipe is normally neither vegeterian nor vegan, so I modified it to come up with a 100% plant-based option of this home-made hearty and panfresh dish! Hope you’ll like it!

Ingredients for 2

  • Olive oil
  • 200gr of organic soya mince
  • 1 medium / large white onion also known as “Spanish onion”
  • 1 garlic clove
  • 1/4 pointed cabbage
  • 1/4 red cabbage
  • 2 medium / large potatoes
  • 15-20
  • White wine
  • 60gr smoked cashew cheese
  • Tabasco
  • Salt and pepper to taste


Cut cabbage and cubed potatoes
  1. Finely chop onion and garlic and set aside in a small dish.
  2. Cut the cabbages into about 1-2cm pieces or shred, as you prefer. Set aside.
  3. Cube the potatoes and set aside.
  4. Prepare the soy mince as per package instructions and fry with the oil in a pan, adding salt and Tabasco to taste. Fry for about 3-5 minutes.
  5. Add the minced onion and garlic and keep frying.
  6. Roughly chop the chestnuts, or add them whole and fry for 1-2 minutes before delgazing the pan with some white wine.
  7. Add the cut cabbage and the cubed potatoes and fry the mix for a couple of minutes before adding some more white wine and placing a lid onto the pan to allow the vegetable mix to simmer for about 20-30 minutes on a low heat.
  8. Cut or grate the smoked cashew cheese and place into the pan, turning off the heat. Place the lid back on for a couple of minutes allowing the cheese to melt.
  9. Enjoy 🙂 !!

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