A simple bean-y bake recipe that's loaded with veggies and protein. If you're a fan of cabbage recipes, you're going to go gaga for this vegan recipe.
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Serves
4
Garlic Clove
Sun-Dried Tomato
Tinned Plum Tomato
Vegan 'Nduja
Cherry Tomatoes
Drained Cooked Butter Beans
Savoy Cabbage
Salt
Black Pepper
FOR THE TOPPING:
Tahini
Lemon
Fresh Herbs
Toasted Pine Nuts
Serves
4
Garlic Clove
Sun-Dried Tomato
Tinned Plum Tomato
Vegan 'Nduja
Cherry Tomatoes
Drained Cooked Butter Beans
Savoy Cabbage
Salt
Black Pepper
FOR THE TOPPING:
Tahini
Lemon
Fresh Herbs
Toasted Pine Nuts
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Step 1.
Heat the oven to 200°C. Grate the garlic and finely slice the sundried tomatoes.
Step 2.
Put the canned tomatoes, garlic and 'nduja into a large roasting tin (preferably one with a lid). Mix well and break up the plum tomatoes if using instead of chopped. Add the cherry tomatoes, butter beans, sundried tomatoes and plenty of salt and pepper. Mix well.
Step 3.
Cut the cabbage in half, then cut each half into four wedges, keeping the stem intact. Arrange the cabbage into the tomatoes snugly, drizzle with olive oil and season with salt and pepper.
Step 4.
Place the lid on or cover the tin tightly with foil. Bake for 30 mins.
Step 5.
To serve, drizzle with lots of tahini, lemon juice and zest and some more 'nduja. Finish with a drizzle of olive oil, fresh herbs and nuts.
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