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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Miso Butter Cabbage with Gochujang White Beans
This is an exclusive recipe from Richard Makin's cookbook 'Stress-Free Dinners'. Richard is a vegan recipe writer and content creator, also known as @schoolnightvegan
"Be brave when charring the cabbage in the dry frying pan; you want a decent amount of colour to amp up the flavour dramatically. Oh, and there’s no need to drain your jar of beans! Baking them in that thick starchy soaking water - bean stock! - will help them to stay glossy and super flavoursome"
Ingredients
1 jar Queen Cannellini Beans - with their bean stock
½ sweetheart cabbage, halved lengthways
40g vegan butter, at room temperature
1 tbsp miso paste
2 large garlic clove, minced
1 tbsp gochujang
1 vegetable stock cube
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Directions
Preheat the oven to 220°C/Fan 200°C/Gas Mark 7.
Heat a cast-iron skillet or ovenproof frying pan over high heat. Place the cabbage wedges in the hot pan, cut-side down, and sear until charred - around 3–4 minutes.
In a small bowl, mix together the vegan butter, miso paste and minced garlic.
Remove the cabbage from the pan and set aside. Add the beans, including the bean stock, to the skillet. Fill the jar halfway with water and pour it in. Add the gochujang and stock cube, then bring to a simmer, stirring to dissolve the stock cube and mix in the gochujang. Remove from the heat.
Spread the miso butter on the cut side of the cabbage wedges. Place the cabbage in the middle of the beans, cut-side up, and cover the skillet with a lid or foil.
Roast in the oven for 20 minutes, then serve.
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