This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occasion to serve it! From http://fatfreevegan.com/
2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian “beef” or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)
Saute the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the “beef,” cover, and cook for 15 more minutes, until vegetables are soft.
Use a slotted spoon to remove the vegetables and “beef” to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the “beef” and vegetables to serve. Makes 4 servings.
Note: I added potatoes with other veggies along with parsley.
Similar to the Irish combinations of potatoes and other vegetables mashed together, rumbledethumps from Scotland makes a good supper or high tea dish, or it can be served as an accompaniment to stews or roasts
Potatoes – 450g (1 lb),
diced Cabbage – 450g (1 lb)
shredded Butter – 50g (2 oz)
Onion – 1 large, sliced
Freshly ground black pepper
Dunlop or Cheddar Cheese – 50g (2 oz), grated
Cook the potatoes in boiling water till tender and mash them. Boil the cabbage until tender.Melt the butter in a pan and fry the onion gently. Add the mashed potato and cooked cabbage and mix well.Season and turn into a greased baking dish. Cover with grated cheese and bake at 190 °C / 375 °F / Gas 5 for about 20 minutes or until the top is brown. Serve hot.
variation–I’ve also made indentations in the mixtures, put in eggs and popped back into the oven until the eggs are cooked, a full meal for the vegetarians here.
In a large bowl mix together the following:
1/2 c. mayo
2 tbsp. sugar
1 tbsp cider vinegar
3/4 – 1 tsp celery seed
salt and pepper
1 tbsp dijion mustard
Add 1 package cole slaw, mix chill and serve.
2 medium leeks, white and light green parts only
1 tbsp olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium potato, peeled and diced small
6-8 c. veggie broth
2 bay leaves
1/2-1 tsp thyme
1/2 head green cabbage cored and thinly sliced
salt and pepper
2 tbsp white vinegar
1 tsp fresh thyme for garnish
Halve leeks lengthwise, rinse thorougly, pat dry and cut into 1/2 inch slices In a large Dutch oven heat oil over med-high heat. Add onion, carros and celery; cook stirring occas until softened. Add leeks and garlic and cook, stirring until leeks begin to soften; 2 min. Add potatoes, broth, bay leaves and thyme and bring to a boil. Stir in cabbage and season generously with salt and pepper.
Return soup to a boil, then reduce to a rapid simmer. Cover and cook until veggies are tender, 15-20 minutes. Remove from heat; stir in vinegar and thyme and parsley. Season with salt and pepper.
2 tablespoons salad oil
3 tablespoons apple cider vinegar
2.5 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed garlic
1 tsp celery seed
It is a sweet sour mix. If you like the tart, sweet taste on your slaw, you’ll love this. Nice thing about it is that you can’t “over extend” this dressing. If you apply too much, it does’t just stick to everything and make it too wet as does a creamy dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw before crispness is gone. Don’t let the simplicity fool you. I’ve always said some of the best cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also, don’t let the looks of it fool you. Just try it and let me know what you think.
Mix well and pour over slaw. This is a small recipe and makes enough for a package of slaw.