Happy Monday, folks! I hope you’re feeling refreshed from the weekend and feeling ready to tackle another week.
My weekends are usually in the middle of the week so that I can go out and enjoy the world without weekend crowds, which means I was inside, working and writing, except a quick trip to visit my in-laws and bring them an apple strudel pie. Isn’t she pretty?
Anyway, other than that I was inside and being productive. How grown up of me, right?
Meal Must Haves
When I’m busy, which is often lately (not that I’m complaining), I like to make two-fer meals that we can eat for lunch and dinner, since we both work from home it’s an ideal situation. One of the best ways vegans and non-vegans can fill out a meal is…vegetables. As you all know, as soon as the weather gets warm I am all-in on the big ol’ vegan salads, but cooked vegetables are just as satisfying.
If you’re looking for veggies that can satisfy your hunger without going crazy in the calorie department, this recipe has three veggies that fit the bill: cabbage, mushrooms & carrots.
And even better? Each of them really takes on flavors super well.
Stovetop vs. Oven
The only real question you need to ask yourself when making this easy vegan recipe is, how to cook it. When I’m pinched for time, I do all the prep work and throw it in the oven. It’s easy and other than getting up to check it every 10 to 20 minutes, I can get stuff done while it bakes.
If I’m pinched for time but I need to spend time away from my screens or just to think, I’ll for oil-free stovetop cooking.
The choice is yours. Both options can be done easily for oil free vegan recipes, or with oil, it’s just a matter of what you prefer.
Kitchen Tools:
Cutting board
Kitchen knife
Silicon baking mat
Skillet
Ingredients:
Green cabbage
Carrots
Mushrooms
Onion
Ginger
Garlic
Soy sauce
TVP (or whatever protein you fancy)
Use whatever herbs & spices you like. I used turmeric, cayenne pepper, garlic salt, oregano, leustean, cumin & salt and pepper.
Instructions:
Rehydrate TVP if that’s what you’re using, and cook however you prefer. Bake it in the oven while the veggie cooks, or use your air fryer to keep it quick.
Chop the veggies into uniform-ish pieces so they cook at the same time no matter which method you use.
Chop the mushrooms and pop them into the oven on 400F/200C for about 20 minutes, checking at the halfway mark to stir.
Cook the onion, carrot and cabbage in a skillet, adding water or broth as needed and stirring frequently. I like to add the ginger, garlic, onions and carrots first, cooking on a higher heat until they start to brown, and then adding the cabbage in handfuls until they begin to soften.
Add in liquid as needed to cook the cabbage. Once all the cabbage is in the skillet, reduce heat to a simmer until carrots and cabbage are soft-ish.
Add soy sauce and cooked mushrooms to the skillet and stir to combine. Cook another minute or two and that’s it.
Toss TVP with the veggies or serve it on the side. The choice is yours.
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This is an easy and delicious vegan meal that works in hot or cold temperatures, and for any diet. It’s easy you can season it with your favorite flavors.
The Spicy Spatula 
Whatcha think?