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500g potatoes, peeled & cubed

dash of milk (I use oat milk)

vegetable oil

1 red cabbage, chopped into 8 wedges

50ml vegetable stock

65g vegan butter, softened

2 tbsp miso paste

2 garlic cloves, grated

salt

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CRISPY BEANS:

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1 400g can cannellini beans, drained & rinsed

2 tbsp sesame oil

1 tsp soy sauce

1 garlic clove, minced

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1. Preheat the oven to 180°c (fan-assisted)/390°f/gas 6.

2. Start with making the crispy beans. Dry the beans with a tea towel, then combine with the sesame oil, soy sauce, garlic and a pinch of salt in a bowl. Pour out into one even layer on a baking tray, then bake for 25-30 minutes, mixing halfway through, until golden and crispy.

3. To make the mash, bring a large pan of salted water to the boil and add the potatoes. Cook for 12-15 minutes, or until the potatoes are very tender. Drain, then add a dash of oat milk and mash until completely smooth. Season to taste with salt.

4. Meanwhile, heat a good glug of oil in a large frying pan over a medium-high heat. Add the cabbage wedges, and fry for 4-5 minutes each side or until they’re starting to brown (you may need to do this in two pans to avoid overcrowding). Pour in the stock and simmer until the liquid has evaporated.

5. In a small bowl, combine the butter, miso paste and garlic. Add the mixture into the pan and cook for a further 4-5 minutes, turning the red cabbage wedges regularly, until caramelised and tender.

6. Serve the red cabbage on top of the mash and drizzled with any sauce left in the pan. Finish with a sprinkling of the crispy beans.

#dinnerrecipes #veganrecipes #cabbage #food