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!
Finely chop onion and garlic and set aside in a small dish.
Cut the cabbages into about 1-2cm pieces or shred, as you prefer. Set aside.
Cube the potatoes and set aside.
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.
Add the minced onion and garlic and keep frying.
Roughly chop the chestnuts, or add them whole and fry for 1-2 minutes before delgazing the pan with some white wine.
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.
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.
Enjoy 🙂 !!
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It’s an absolute must to include some homemade vegan cheese receipes this month, for Veganuary. Most people struggle to become fully plant-based becasue they cannot imagine ever giving up cheese. Fear not – there are fabulous homemade options, and more and more seem to populate the www every single day. Our appetite for cheese seems unsatiable, so your wish is our command.
Adapting the plant-based lifestyle is not, nor shall it be, about “missing out”, or “restrictions”. There are so many wonderful opportunities to explore the new rich variety of plant-based cheeses, and making your own cheese – c’mon – how awesome is that? No highly processed “plastic” cheese and you know exactly what goes into it. Win – win!
Combine the water, soaked cashews, nutritional yeast flakes, coconut oil, liquid smoke, salt, smoked paprika, and granulated onion in a blender and blend until super smooth; i.e., until there aren’t any bits of nuts left. Add the tapioca and Kappa Carrageenan, and blend for 5 to 10 seconds until smooth.
Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, stirring the mix continuously for about 7-9 minutes until it has thickened nicely and is very glossy.
Pour the cheese into a smallish container that can contain a minimum of 2 cups volume like a small loaf pan or a glass bowl.
If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
If the cheese doesn’t set up properly that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more! It’ll re-melt and then you can pour it back into the mold for it to solidify.
Remove the cheese from the mold and serve.
Craving more vegan cheese recipes and other plant-based treats? Feel free to leave your details below, and we’ll email you as soon as we post new recipes on our website!
small handful of radish sprouts, pea shoots, bean sprouts, etc.
sesame seeds and/or chili flakes, for serving
Make the Broth:
Heat the oil in a large pot over medium heat and add the onion, garlic and ginger, and cook for a few minutes until softened.
Add the soy sauce, and stir to combine. Cook for another minute then add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
Ladle a half cup or so of the broth into a small bowl. Stir in the miso paste and whisk until dissolved. Pour the miso broth into the pot and simmer for a minute or two to heat through (but don’t let come to a boil).
Prepare the Ginger Miso Soba Soup:
Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes.
Alternatively, cook the soba noodles in the simmering ginger broth, prior to adding the miso. Add the mushrooms and kale and cook for a minute or two to soften.
Are you joining Veganuary today? It can be scary but we’re here all January to support you! 2019 is the year become more Climate aware and active (read my recent post on the COP24 here). What better way than radically cutting your carbon footprint in January by taking the vegan pledge? It’s not only cutting your carbon footprint but minimising many other environmental malpractices, too. If you’re interested to learn more about the harmful impact on lifestock on the environment, we recommend you read this. Plant-power to you!
Leave us your contact details below, and we’ll ensure that you’ll receive a daily email in January 2019 with new healthy and nutritious plant-based meals from all over the world!
We’d love to hear how you’re getting on this month. Are you struggling? If so, what is the biggest challenge? Or did you find some genious hacks you’d like to share with the community? Please leave us your comments below.
I get inspired by taking a look into my fruit bowl or vegetable tray in my fridge. Waste not, want not! Having discovered a ripe mango this morning, I got curious as to what I could prepare what is not the “typical sweet” dish I’d normally go for with a Mango – et voilà! This salad just looks beautiful and nutritious.
Huge shout-out to the growing community of vegan food bloggers in the www! I love the ease and convenience with which we can browse and find a recipe for pretty much every ingredient you have in your kitchen. If you want to save your food from landing in a bin -and honestly we all should have this desire not to waste- then I highly recommend you give this approach a try. Rather than planning meals and shop ingredients accordingly, why not try to buy what’s on offer at the moment, and then find out what you can cook with it? This turns the meal planning process upside down, and I quite like a good challenge! Do you?
This recipe is inspired by the Bon Appetit magazin, and I veganized it for us 🙂
1 orange, peel and white pith removed, segments separated
1/4 cup unsalted roasted peanuts (if you cannot find unsalted, use salted but leave out any additional salt in thie recipe)
3 spring onions, finely sliced
1 Jalapeño pepper, seeded, finely chopped
Boil the rice in a large pot until it’s tender; appr. 20-25 minutes. Season lightly with salt (if you will use unsalted peanuts in this recipe).
Orange. Sharp knife. Large bowl. Small mason jar.
Use the small sharp knife, and cut the orange segments into 4 pieces each.
Pour 1/4 cup lime juice, oil, and No-fish sauce into the small mason jar, add some salt and freshly cracked pepper, put on the lid, and shake to blend. Set dressing aside.
Remove pot from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt (if you will use unsalted peanuts in this recipe); allow it to cool down.
Add the diced mangoes and remaining ingredients into the large bowl, and then rice and toss gently to combine.
Season lightly with some salt and more lime juice, if desired.
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