Crispy Cabbage with Creamy Bean Sauce
Ingredients
Cabbage
- 1 sweetheart cabbage
Creamy bean sauce
- 1 tin butter beans
- 1 tablespoon nutritional yeast
- 1 tablespoon tahini
- 1/2 teaspoon salt
- splash of water
Crispy chilli dressing
- 3 tablespoons chili oil
- 1 teaspoon pine nuts
- 1 teaspoon flax seeds
- 1 teaspoon flaked almonds
- 1 teaspoon chia seeds
- 1 teaspoon chopped dill
Other
- quinoa
Preparation
Prepare cabbage
Cut the sweetheart cabbage into quarters.
Fry in olive oil in a hot pan on both sides until crispy.
Sprinkle with salt and put in the oven for 30 minutes or until cooked through.
Make creamy bean sauce
Add 1 tin of butter beans, 1 tablespoon nutritional yeast, 1 tablespoon tahini, 1/2 teaspoon salt, and a splash of water to a blender and blend until smooth.
Prepare chilli dressing
Mix 3 tablespoons chili oil, 1 teaspoon pine nuts, 1 teaspoon flax seeds, 1 teaspoon flaked almonds, 1 teaspoon chia seeds, and 1 teaspoon chopped dill.
Cook quinoa
Cook quinoa according to package instructions.
Assemble dish
Layer up the plate with the creamy bean sauce, cooked quinoa, the cabbage, and then top with the chili oil.
