Roasted Spicy Cabbage Wedges and Creamy Bean Purée

Courtesy of The Vegan Chef, Chef Sue, this Roasted Spicy Cabbage Wedges and Creamy Bean Purée recipe is a quick, budget-friendly vegan dish that’s as easy to make as it is delicious!

Embracing a more plant-based diet is not only great for your health but also kinder to the planet.

Roasted Spicy Cabbage Wedges

Ingredients:

• Slice ½ a cabbage into thick wedges
• ½ tsp mustard seeds
• 1 tsp masala
• 1/2 tsp ground cumin powder
• 1tsp ground coriander powder
• ½ tsp of chili powder
• 1tsp crushed garlic
• Salt and pepper to taste
• 4 tbsp olive oil/Sunflower oil
• ½ tsp of chilli flakes (garnish)

Method:

Mix spices, salt, pepper and oil to create a spice rub.

Coat the wedges with the spice rub on both sides.

Oven bake at 180 degrees C for 40 minutes, cover with foil for 20 minutes so that the cabbage can cook through.

Remove foil and cook for another 20 minutes so that the cabbage gets a beautiful colour.

Bean Puree

Ingredients:

• 2 cups of cooked butter beans
• Salt & pepper to taste
• 1/4 tsp cumin powder
• ½ cup of water

Method

Blend ingredients to form a smooth paste.

Place a generous amount of puree on the plate, add roasted cabbage, drizzle some paste on the

cabbage and garnish with chilli flakes.

Recipe by Chef Sue from The Vegan Chef