Savoy Cabbage Spicy Bean Bake
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.
Ingredients · Servings 4
- 4 Garlic Clove
- 50g Sun-Dried Tomato
- 1x 400g Can Plum Tomatoes
- 1.5tbsp Vegan 'Nduja
- 300g Cherry Tomatoes
- 240g Drained Cooked Butter Beans
- 1 Savoy Cabbage
- Salt
- Black Pepper
- 3tbsp Tahini
- 1 Lemon
- Fresh Herbs (to serve)
- Toasted Pine Nuts (to serve)
Method · 35 min
- Heat the oven to 200°C. Grate the garlic and finely slice the sundried tomatoes.
- 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.
- 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.
- Place the lid on or cover the tin tightly with foil. Bake for 30 mins.
- 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.
