The Spicy Spatula

Plenty of vegans that I know, both in real life and online, have a problem with non-vegan family members doing right by them when it comes to family gatherings and food. Many of them will often skip the holiday feasts or peace out before food is served to avoid the inevitable disappointment or offering of something made from animals, which I totally get.

I’m lucky in that my in laws, despite not really understanding veganism at all, will go out of their way to make sure there are things for me and the hubs to eat even though they know we will bring a dish or two for everyone. So today I thought I’d extend my vegan side dishes options with another one. This one is creamy and delicious and so gooey that no one will even believe it’s vegan.

And I know what you’re thinking, but Natasha you tend to lean towards healthier vegan recipes. And you’re right, I do. But this recipe while not totally healthy does have plenty of good things about it.

First, it’s delicious. Second, it’s easy to make. Third, it’s something that doesn’t feel like what people think vegan food should feel like so they’re likely to gobble it up without a second thought.

Did I mention that it’s delicious?

Oh and this is–technically–a one pot dish, although I guess you might call it a two pot dish because I started it in a pot on top of the stove and finished it off in a glass casserole dish in the oven. Either way, it’s easy and lovely and the perfect thing if you’re looking for something to add to the table during the festive season.

Kitchen Tools:

*Stock pot
*Cutting board
*Kitchen knife
*Casserole dish

Ingredients:

*Onions
*Leeks
*Green cabbage
*Garlic
*Smoked tofu
*Spicy mustard
*Nutritional yeast
*Plant milk (unsweetened almond milk for me)
*Vegan cream
*Cornstarch

Instructions:

*Heat the stock pot over medium-high heat, adding a bit of waste free broth when the pot is hot.

*Add sliced onion and leeks as well as chopped smoked tofu. Stir regularly to avoid sticking, adding more broth or water as necessary until slightly browned at the edges.

*Add in green cabbage a handful or two at a time (depends on the size of your hands), stirring and adding water. Cover it for 3 to 5 minutes until it starts to steam up and get smaller before adding the next batch. Repeat until all of the cabbage is in the pot.

*Stir in garlic and let it cook another 3 to 5 minutes, until the kitchen starts to smell of garlic.

*Reduce heat to medium and cook for 5 minutes and then add mustard, plant milk and vegan cream. Cook until liquids are warm and then add nutritional yeast.

*When everything is thisclose being done, add in the cornstarch slurry and bring to a boil before reducing the heat.

*At this point you can transfer the pot to the oven or pour everything into a casserole dish the way I did. You can also add a vegan cheese on top for added creaminess or fat, or just to show your friends and family that vegan cheese is just as good without the puss or the addictiveness!

This is a great side dish for any meal but you can also make it the star of the dish by serving it alongside a few slices of rustic bread.

What do you think? Is this something you might bring to your next holiday gathering or will you stick with your veggie platter and vegan ranch dip?

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