Raw Vegan Curried Cabbage Recipe Recipe For Stuffed

VEGAN CURRIED CABBAGE SOUP RECIPE BY TASTY

Steps:

• Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for 2-3 minutes. Continuously stir until onion is golden.
• Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes.
• Then add carrots, potatoes and cabbage. Cook for 1-2 minutes, stirring occasionally.
• Add curry powder and soy sauce and continue to stir until veggies start to release more water, about 5 minutes.
• Add in vegetable broth. Bring to a boil, add beans, and stir. Cover and turn down to a simmer. Let simmer for 10-15 minutes, until potatoes and carrots are tender but not too soft.
• Taste and adjust flavor as needed, adding more soy sauce for salt and/or depth of flavor or more curry powder.
• Enjoy!

MAL'S SAMOSA QUESADILLAS WITH CURRIED CABBAGE AND CHICKPEAS

Steps:

• Place peas in a small saucepan and pour in enough water to cover. Bring to a boil; reduce heat and cook until tender, 4 to 6 minutes. Drain.
• Place cubed potatoes in a large pot and pour in enough water to cover. Bring to a boil and cook, stirring occasionally, until tender, about 10 minutes. Drain potatoes; return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
• Mash potatoes with a potato masher or whisk until mostly smooth. Mix in soy milk, green onion, 2 tablespoons curry powder, vegan margarine, 2 teaspoons turmeric, cumin, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/8 teaspoon coriander, and black pepper. Stir in cilantro. Gently fold peas into filling mixture.
• Place 1 tortilla on a flat work surface; spoon potato filling over one half. Fold over into a half-moon shape. Repeat with remaining tortillas and filling.
• Heat a nonstick skillet over medium-high heat. Toast quesadillas one at a time until golden brown, 2 to 3 minutes per side.
• Heat a large, deep skillet over medium-high heat. Add olive oil and turn the skillet to coat. Add cabbage, chickpeas, and onion flakes; cook, stirring occasionally, until cabbage starts to wilt, about 4 minutes.
• Stir 2 teaspoons curry powder, ginger, 1 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon garlic powder, garam masala, and 1/8 teaspoon coriander into the cabbage mixture. Reduce heat to medium and continue cooking, stirring occasionally, until chickpeas are cooked through, about 5 minutes more. Serve alongside quesadillas.

CURRIED LENTIL CABBAGE SALAD

Steps:

• Mix cabbage, lentils, onion, and peppers in a serving bowl.
• Blend garlic, lemon juice, curry, olive oil, and salt for dressing.
• Stir the dressing in with the chopped vegetables.