Light, delicious, and nutrient-dense, this Roasted Red Cabbage Soup is filled with flavor! It’s perfect when topped with a dollop of dairy-free yogurt, fresh dill, and toasted squash seeds.
Let’s get some background on this dish, shall we? Years ago, instead of doing what my family usually does, I wanted to make a vegan, Polish, Christmas dinner. There was vegan kielbasa, homemade pierogi, and instead of borscht, I made Red Cabbage Soup.
Since then, just the post about making that soup has been popular on this site! So, I thought it was time to revamp it and make it my own. Adding some more seasonal produce incorporated a variety of flavors (and cleared out my fridge). Then, roasting everything before simmering gave these fruits and veggies much more depth.
To give you an idea of what this soup tastes like, it’s almost a chunky tomato soup, but with a slightly different flavor profile. Make it even more Eastern European with a dollop of plain non-dairy yogurt or sour cream, plus some dill! Because I used the last of my delicata squash from another recipe here, I pan-roasted the leftover seeds. They added some pleasantly crunchy texture, with splashes of garlic salt, to this creamy soup.
Let’s talk about these fresh ingredients, before getting to the Roasted Red Cabbage Soup! Red cabbage and tomatoes are high in vitamins C and K, while also being a good source of manganese. Next, bell peppers are great sources of folate, and vitamins B6, A, and definitely C. It’s so awesome that all it takes is incorporating colorful produce into your diet and to guarantee consuming all kinds of nutrients.
Finally, here it is, the roasted red cabbage soup! Enjoy!
When the holidays come around, the pressure is on for plant-based dishes to deliver. Wow your friends and family with this easy-to-prepare Field Roast’s Celebration Roast Centerpiece!
I’ve made my fair share of plant-based roasts for Thanksgiving, Christmas and more. But, sometimes you don’t have time to make everything from scratch (plus, all of those dishes!!). That’s where Field Roast’s Celebration Roast comes into play.
If you’re not familiar with Field Roast’s store-bought roast, it’s basically stuffing wrapped in a delicious, plant-based meat with flavors reminiscent of the brand’s other products. I would even say it’s a little smoky and very savory. It’s fairly large, so the suggested number of servings is eight, plus, this roast comes with a gravy mix! I love that it’s a dry powder, so it makes a gravy that doesn’t separate (as some pre-made frozen gravies do).
Now that you have the down-low on this tasty product, let’s make it into a full-on Celebration Roast centerpiece! When starting out, I knew I wanted this roast surrounded by lots of veggies, and to incorporate some of those flavors into the gravy. So, chop, chop, chop I went, gathering a solid assortment of Brussels, squash, leeks, carrots, and mushrooms.
Then, you place the Celebration Roast in the center of a large baking dish or roasting pan. Surround the roast with all of your veggies, and now we’re going to add more broth than the suggested amount, so that we can use some of it to make our gravy! It’s a super-easy way to incorporate more flavor into everything.
Of course, before you start the recipe you’ll have to obtain a roast! Here’s a link to the Field Roast store locator, to help you out. On to the recipe!
Did you ever imagine making a cake in an instant pot? Kathy Hester shows us how with her recipe for Holiday Orange Spice Cake, from The Ultimate Vegan Cookbook for your Instant Pot!
For years, I have admired Kathy Hester, of Healthy Slow Cooking, for cranking out so many quality, vegan cookbooks! Slow cooking to Instant Pots to Air fryers, and more, her food is delicious and her creativity is impressive.
I meant to feature a recipe from The Ultimate Vegan Cookbook for your Instant Pot MUCH sooner. But, you see, when I moved back in February I gifted my IP to my mother. Fast forward to a month or so ago, and I found one on sale. YES! Since then I’ve posted a Tomato Bisque recipe using it, and am now excited to share Kathy’s Holiday Orange Spice Cake with you.
Before we get to the recipe, let me give you a quick breakdown of this book! The chapters are as listed below:
- Introduction: Everything you Need to Know About Your Instant Pot
- Five Recipes to Start You Out
- Quick and Easy Homemade Staples to Save You Money
- Bean and Lentil Recipes that Cook in Half the Time
- Fun and Delicious Ways to Add in more Whole Grains
- Eat Your Vegetables: Easy and Elegant Plant-Based Fare
- Fast and Comforting One-Pot Meals
- Cook it all at the Same Time: Layered Meals with Sides
- Lastly, Decadent and Healthy Desserts
SO many great ideas in here, and I can’t wait to delve further in the staples to save you money. I’ll take all the advice that I can, in that department! One recipe that I did almost make instead of this Holiday Orange Spice Cake was her Indo-Chinese Corn Soup. Unffff, it looks so good. Or how about these Uttapams with Cilantro Coconut Chutney? I’m feeling like not eating before writing this was a huge mistake.😂
Finally, let’s talk about this cake. Since it’s essentially steamed, its not as light and fluffy as a birthday cake. It’s a lot like denser holiday cakes, without being gooey, and with plenty of flavor. Let me know if you end up trying it out!