Directions
- 1Preheat oven to 180°c (fan-assisted)/390°f/gas 6.
- 2Make crispy beans: Dry the beans with a tea towel, then combine with sesame oil, soy sauce, garlic, and salt. Pour into a baking tray, bake for 25-30 minutes, mixing halfway through, until golden and crispy.
- 3Make mash: Boil potatoes until tender. Drain, add oat milk and mash until smooth. Season with salt.
- 4Fry cabbage wedges in oil for 4-5 minutes per side until browned. Pour in vegetable stock and simmer until evaporated.
- 5Combine softened vegan butter, miso paste, and grated garlic. Add to pan with cabbage and cook for 4-5 minutes, turning until caramelized and tender.
- 6Serve red cabbage on creamy mash, drizzled with pan sauce and sprinkled with crispy beans.
Ingredients
- 500 g potatoes
- 1 dash milk
- 0 vegetable oil
- 1 red cabbage
- 50 ml vegetable stock
- 65 g vegan butter
- 2 tbsp miso paste
- 2 garlic cloves
- 0 salt
- 400 g cannellini beans
- 2 tbsp sesame oil
- 1 tsp soy sauce
Equipment
ovenbaking traylarge pantea towellarge frying pansmall bowl
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