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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sweet potato and red cabbage - vegan option. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and red cabbage - vegan option is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Sweet potato and red cabbage - vegan option is something that I’ve loved my whole life. They’re fine and they look wonderful.

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 particular recipe, we have to prepare a few components. 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. Take 2 sweet potatoes
  2. Prepare 1 tbsp + 1 tsp olive oil
  3. Take 2 cloves garlic, peeled and crushed
  4. Take 1 onion, peeled and finely chopped
  5. Make ready 1/2 red cabbage, chopped
  6. Make ready 1/4-1/2 cup water
  7. Prepare Generous pinch sea salt
  8. Prepare Juice of 1 lemon
  9. Prepare 1 tsp raw honey - if vegan, try 2 tsp apple sauce and less lemon
  10. Prepare 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.

Steps 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.

So that’s going to wrap this up with this exceptional food sweet potato and red cabbage - vegan option recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!