1/4 cup vegan buttermilk ( milk mixed with 1 tsp apple cider vinegar and left to curdle)
1 heaped tbsp nutritional yeast
1/4 cup olive oil or the juice of the sun-dried tomatoes
1-2 garlic cloves
2 tbsp raw honey
1-2 tbsp red wine vinegar
1 tsp Dijon mustard
Pickled beets and shallots
1 shallot sliced into rings
1-2 baby beets or young beets, washed and sliced into strips
1/2 cup water
1/3 cup white vinegar
1/2 tsp mustard seeds
salt to taste
Add-on:
fresh dill
vegan feta
harissa paste
lemon slices
Method
Preheat the oven to 180 degrees Celsius.
Add a few of the tomatoes and bake the cabbage for about 15-20 minutes until golden.
Add the sliced cabbage, into a tray and add olive oil, salt, and pepper.
Blend the marinade and then pour the marinade over the cabbage, until fully covered.
For the pickles: heat the water, vinegar, and sugar until the sugar has dissolved, add in the mustard seeds and the salt, and pour over the shallots and beets. Let it pickle for 10 minutes, and place in a glass container to chill.
Once the cabbages are roasted and golden, serve with the roasted chickpeas, more tomatoes, pickled beets, harissa paste, feta, and dill. Add a few lemon slices when serving.
For the roasted tomatoes: I usually add 2 cups of cherry tomatoes to a pan, drizzle over olive oil, balsamic, and some honey, and let it toast up nice for about 15-20 minutes.
For the chickpeas: I add about a drained 400ml can of chickpeas to a pan, dress it with olive oil, salt, pepper, and some nutritional yeast plus honey and lemon juice, and let it toast up nicely for 15-20 minutes.
Photo Gallery
Hope you love this delicious one-pan vegetable meal!
