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I found this recipe from Andy Baraghani a couple years ago and it has stayed a staple since. Comes together in one oven-safe pan, with almost no prep. It is so good too, especially with how easy it is, and especially in a plant based diet I feel like it’s important to have some tasty meals that aren’t bean or tofu based (for me at least, I can only eat so many legumes in a week before going insane). It tastes and looks good enough where I’ve served versions of it at dinner parties and as a special at a restaurant I used to work at.
Cabbage is super forgiving (and cheap) as well. You can cook it to almost burnt and it’ll taste good, and it can take a lot of salt. This recipe is easy to spin too by swapping out the thinned out tomato paste for watered down pasta sauce or a TVP or tempeh “meat“ sauce for extra protein; you probably could cook it down in a can of soup if you wanted to.
Cabbage is super forgiving (and cheap) as well. You can cook it to almost burnt and it’ll taste good, and it can take a lot of salt. This recipe is easy to spin too by swapping out the thinned out tomato paste for watered down pasta sauce or a TVP or tempeh “meat“ sauce for extra protein; you probably could cook it down in a can of soup if you wanted to.
2d ago
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u can swap out the ingredients for whatever u have and it's still great
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my number 1 fall/winter weeknight dinner, tastes even better for lunch the next day
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🥣Vegan Caldo Verde
* 1 large yellow onion diced
* 1 lb carrots sliced
* 6 cloves of garlic minced (but go with your heart as always for garlic)
* Cayenne pepper
* 2 tbsp Better Than Boullion veggie base (optional)
* 2-3 russet potatoes sliced
* 1-3 bunches of kale chopped depending on bunch size on how much of a kale fiend you are (lacinato is my preference)
* 1-2 cans of cannellini beans
In a large dutch oven (mine is 5.5 quarts) or pot heat 2-3 tbsp olive oil over medium heat and saute the onion and carrots for a few minutes. I sprinkle in some kosher salt, black pepper, and cayenne pepper too. Throw in the garlic and saute for another minute. I like to turn up the heat to medium high to get the fond/caramelization at the bottom of the vessel, just be careful that it doesn't burn.
Pour in 2.5 quarts of cold tap water and scrape off the fond at the bottom of the pan with a wooden spoon. This may result in a satisfactory broth on its own for you, but you can add the veggie base if you want. Turn up the heat to high to get the broth to boil, then toss in the potatoes. Turn heat back down to medium to maintain boil.
When the potatoes are tender, go to town on them with a masher, then add the kale. When the kale is like 2/3 done I add the cannellini beans and keep cooking until the kale and beans are done.
I love this recipe bc it's easy to shop for, easy to make, filling (you can add leftover rice to make it even more filling), budget-friendly, and nutritious. You can freeze it too.
I'd love to show you how it's done and we can enjoy soup together lmao
White rice + broccoli + protein Most of the time I'll use canned sardines or ground turkey or pork chops or chicken breast/thigh, but I've used tofu before.
In a large dutch oven (mine is 5.5 quarts) or pot heat 2-3 tbsp olive oil over medium heat and saute the onion and carrots for a few minutes. I sprinkle in some kosher salt, black pepper, and cayenne pepper too. Throw in the garlic and saute for another minute. I like to turn up the heat to medium high to get the fond/caramelization at the bottom of the vessel, just be careful that it doesn't burn.
Pour in 2.5 quarts of cold tap water and scrape off the fond at the bottom of the pan with a wooden spoon. This may result in a satisfactory broth on its own for you, but you can add the veggie base if you want. Turn up the heat to high to get the broth to boil, then toss in the potatoes. Turn heat back down to medium to maintain boil.
When the potatoes are tender, go to town on them with a masher, then add the kale. When the kale is like 2/3 done I add the cannellini beans and keep cooking until the kale and beans are done.
I love this recipe bc it's easy to shop for, easy to make, filling (you can add leftover rice to make it even more filling), budget-friendly, and nutritious. You can freeze it too.
I'd love to show you how it's done and we can enjoy soup together lmao
White rice + broccoli + protein Most of the time I'll use canned sardines or ground turkey or pork chops or chicken breast/thigh, but I've used tofu before.
Jun 28, 2024
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the only thing I make where I'm like, yeah I can just straight up eat this whole block of tofu. take silken tofu (i usually do straight out of the fridge or shelf stable packaging), put some green onions, garlic, chili (flakes, crisp, whatever), soy sauce, sugar, and pour hot oil over top. kind of feels like a science experiment and takes 10 mins to make.
ingredients don't have to be particular, sometimes I just do cold chili crisp or ginger scallion oil on the tofu.
good over rice with stir fry veggies or by itself
I linked a recipe from Sarah's Vegan Kitchen, she has a lot of cheap, easy, filling, vegan recipes
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☕It does the job. Always there when you need it. No pretension.
Also one of the most effective cures for constipation out there.
Also one of the most effective cures for constipation out there.
