Sweet potato and red cabbage - vegan option
Sweet potato and red cabbage - vegan option

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sweet potato and red cabbage - vegan option. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sweet potato and red cabbage - vegan option is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Sweet potato and red cabbage - vegan option is something which I have loved my entire life.

Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding "a few other dishes, like roasted Remove garlic cloves. Transfer cabbage to serving bowl, and top with sweet potato mixture.

To get started with this recipe, we have to prepare a few ingredients. You can cook sweet potato and red cabbage - vegan option using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sweet potato and red cabbage - vegan option:
  1. Prepare 2 sweet potatoes
  2. Prepare 1 tbsp + 1 tsp olive oil
  3. Take 2 cloves garlic, peeled and crushed
  4. Make ready 1 onion, peeled and finely chopped
  5. Make ready 1/2 red cabbage, chopped
  6. Make ready 1/4-1/2 cup water
  7. Get Generous pinch sea salt
  8. Make ready Juice of 1 lemon
  9. Prepare 1 tsp raw honey - if vegan, try 2 tsp apple sauce and less lemon
  10. Make ready 3 cm chunk fresh ginger, grated
  11. Make ready Lots of fresh parsley

Sweet potatoes Liquid Cream Salt Red cabbage Olive oil Sesame oil Pepper Apricot juice Chili Marjoram Wonton leaves Egg Parsley Cress. Add the pieces of sweet potatoes. Cut the red cabbage in half, cut out the trunk and cut the cabbage into slices. Heat olive oil and put the red.

Instructions to make Sweet potato and red cabbage - vegan option:
  1. Preheat the oven to 200C. Score the potatoes with a cross. Put on baking tray and bake for 45 minutes - or until a fork goes into them easily.
  2. In a pan - with a lid for later - heat the oil on a medium heat. Add the garlic and onions and sauté until the onions are translucent. About 10 mins or so.
  3. Add the cabbage, salt and water and the juice of HALF the lemon. Cover and cook for about 35 mins until tender. Add more water if needed.
  4. In a small bowl, mix the juice from the other half of the lemon with the honey (or apple sauce) and the ginger.
  5. When the cabbage is cooked, take off the heat and stir the lemon/honey/ ginger mix through.
  6. To serve: split open the potatoes, spoon the cabbage mix on top and sprinkle generous amount of parsley on the top. Enjoy 😋

To make the red cabbage slaw, whisk the oil and lemon juice together in a large bowl and season with lots of ground black pepper. Put the potatoes on two plates, split them and fill with the lentils. Spoon over the yogurt, garnish with coriander and serve with the coleslaw and lemon wedges for squeezing. Sweet potato noodles salad with cabbage and lentils is a warm and hearty salad that's perfect for fall and winter. It's vibrant, nutrient-packed and loaded In addition to the sweet potato noodles, we've got sautéed onion, Swiss chard and red cabbage.

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