Hello and welcome to The Hungry Herbivores’ first ever post!
Of course Rosie is left to the writing, like in the kitchen, I tend to take over slightly… Nevertheless, the contribution to our first blog recipe, Savoy cabbage parcels, was equally distributed between the two herbivores. Here on out we’re going to bring you delicious and nutritious recipes, making sure we fill your hungry bellies with good vegan nosh; dismissing the myths of the vegan diet not providing vital nutrients and vitamins. We hope to reach vegan and non-vegans alike, showing you the wonders of food that are waiting for you to explore. Me and Dillon started on this goal by feeding the almost meatatarian Father of mine with an abundance of veggies stuffed in a veggie. Veggie feast.
- 800g fresh tomatoes
- 1 large diced red onion
- 1 Tbsp olive oil
- 2 garlic clove (minced)
- 1 Tbsp coconut sugar /or brown sugar
- 1 Tbsp tomato puree
- 2 Tbsp cornflour
- 1 Tbsp nutritional yeast (optional)
- Handful of chopped fresh basil /or tsp dried basil
- 1 Large Savoy Cabbage
- 1 Tbsp olive oil
- 2 minced garlic cloves
- 1 diced red onion
- 1 large diced broccoli florets
- 400g mushrooms (of your choosing)
- Large handful of chopped walnuts (or other)
- ½ tsp cumin seeds
- ½ tsp turmeric
- 1 tsp smoked paprika
- 1 tsp ground coriander seeds
- Juice of a lemon
- Handful of parsley
- To start the sauce, slice crosses at the bottom on the tomatoes, place them in a bowl and pour boiling water over them. After a few minutes plunge them into cold water, and peel off the skins as best you can. Remove the seeds and chop the tomatoes.
- Heat oil in a large saucepan on medium heat and add the diced onion, frying until translucent. Afterwards fry the garlic for 30 seconds - then the tomatoes, sugar & tomato puree, stir together for about 2 minutes.
- Take off the heat and use a hand blended to puree into a chunky sauce or transfer into a blender, and returning to the saucepan onto medium heat - adding the cornflour and stirring, waiting till just bubbling. Add the nutritional yeast, basil & seasoning and set aside.
- Pre-heat the oven to 180C/350F/Gas Mark 4
- Start with boiling water with a pinch of salt in a large saucepan. Meanwhile with the cabbage, peel off each leaf until you get to the small leaves at the core. Reduce the water to a simmer, put the leaves in the water in separate batches for 4-5 minutes or till flexible. Rinse under cold tap and pat dry. Set the leaves aside.
- To a large pan, add the oil and onion until translucent, then adding the garlic, turmeric, cumin seeds, paprika, ground coriander seeds and stirring contantly for 30 seconds.
- Toss in the mushrooms, broccoli and lemon juice frying for a few minutes. Take off the heat add parsley, walnuts and season to taste.
- You may need to slice horizontally along the stem to remove the unflexible, thick part. Now there all nice and bendy, put a heaped tablespoon of the filling in each leaf, layering up the smaller ones.
- To roll, have the stems facing towards your stomach, roll once towards you, then folding in the sides before finishing the roll towards you - place in a large baking tray.
- Pour the sauce over the cabbage and chuck in the oven for 25 minutes. Finish with some herbs, ta-da.
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