Hey there, food lovers! Happy Monday!
As the weather cools down and the leaves start to change, it’s the perfect time to embrace hearty, warm dishes that nourish body. Today, I’m excited to share a vibrant and satisfying warm vegan salad that features roasted cabbage, sweet Hokkaido squash, caramelized onions, protein-packed chickpeas, and crispy TVP (textured vegetable protein) chunks.
This dish is not only delicious but also packed with nutrients—perfect for those cozy nights in!
Easy to Make
This is a really good vegan recipe because it’s super easy. The oven does most of the work, with the stovetop pinch-hitting to rehydrate the TVP so there’s no need to stand there and watch everything. In fact, I did the prep work and managed to write a few thousand words before the timer went off.
This is similar to a recipe I spotted on Instagram only it has way less oil and it’s completely vegan. I thought the Hokkaido squash was sweet enough so I didn’t add honey (obvs) or maple or agave syrup. I let the sweetness stand on its own and it was highlighted by the slight caramelization of the onions & cabbage.
Anyway, this warm vegan salad recipe is pretty, colorful, delicious and nutritious.
Enjoy!
Kitchen Tools:
*Baking sheet
*Tongs
*Cutting board
*Mixing bowls
*Kitchen knife
Ingredients:
*Green cabbage
*Red cabbage
*Onion
*Chickpeas
*TVP
*Fresh parsley & dill
*Pickled ginger
*Lime juice
*Soy sauce
*Sesame seeds
Instructions:
*Preheat oven to 185C/375F
*Prepare the cabbage & onions: cut in thick(ish) slices and lay on a baking sheeting. If you’re not making this an oil-free vegan recipe then be sure to spritz or brush oil on the bottom as well as on the vegetables. I spritzed with a bit of water and it did the trick perfectly. Season with salt & pepper, garlic and ground cumin.
*Prepare the squash: Wash and scrub the squash to remove dirt and impurities because we’re cooking this bad boy whole! Slice thinly and lay on another baking sheet. Season with salt & pepper, smoky paprika, nutmeg and garlic.
*Prepare chickpeas: Rinse & drain chickpeas. Season them in a mixing bowl and set aside. These will go into the oven after the squash has cooked about 15 to 20 minutes, until almost soft.
*For the TVP: I rehydrated them and popped them in the air fryer on 200C for 10 minutes while I waited for the rest of the food to cool slightly but you can also pop it in the oven with the rest of the food!
*Place cabbage & squash in the oven for 15 to 20 minutes, or until they start to soften. After 15 minutes, check on their progress and turn the squash while using tongs to “toss” the cabbage & onions.
*Add the chickpeas to the tray with the squash and cook another 10 to 15 minutes or until everything is cooked to your desired consistency.
*In a large mixing bowl add the remaining ingredients: parsley, dill, soy sauce, lime juice & pickled ginger. Mix together and season as desired.
*Add everything to the large mixing bowl and toss until everything is combined. Serve & enjoy!
I found this dish really delicious and after years of cooking squash, this was my first time eating it with the skin on! I swear I learn something new every single day and I am here for it. The flavors were explosive and they went really well together, and most of all this dish was so satisfying that I didn’t snack at all between meals.
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The Spicy Spatula 
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