Last year at this time, I was neither a vegan, nor a vegetarian. Now I eat vegan without refined sugars and flours and haven’t looked back!
Last November, I partially participated in Vegan MoFo, in that all my recipes that month were vegan. But I didn’t do any daily posts. I wasn’t nuts.
This year, I AM nuts. OK, I always was nuts, but this time, I decided to take the plunge and join the multitude of blogs celebrating Vegan MoFo. The month of vegan blogging, of daily (weekday) posts, oh my. I hope I can keep up, and signed up hoping to dislodge my backlog of recipes I still really want to share.
Seeing I made vegan sausages last year, I figured it would be fitting to kick-start this month with a quick and easy braised cabbage dish with chorizo sausages from Appetite for Reduction. While my favourite braised cabbage takes at least 2 hours in the oven, this is a great alternative. Garlic, thyme and pepper flakes flavour the cabbage well, but choose your vegan sausage wisely. The chorizo seitan sausage from Viva Vegan packs a serious punch of flavours. This is what makes this a spectacular dish.
Squirrel the sausages into your freezer, so you can whip this up the next time you are wondering what to do with your cabbage.
Quick, tasty and healthy, what’s not to love?
Wish me luck on a month of vegan cuisine!
This is my submission to this month’s Simple and in Season and to this week’s Wellness Weekends.
Braised Cabbage with Chorizo Seitan Sausage
1 tbsp olive oil
1.5 cups seitan sausage, sliced 1/4-inch thick (I used 2 links of chorizo seitan sausage)
4 cloves of garlic, minced or pressed
2 tsp dried thyme
1/4 tsp Aleppo chili flakes
2 cups vegetable broth
1-lb green cabbage, thinly sliced (~4 cups)
1/4 tsp salt (optional, to taste)
1. Preheat a large skillet over medium heat. Saute the seitan in the olive oil until lightly browned, around 3 minutes on each side.
2. Add the garlic, thyme, and chili flakes and saute for another minute.
3. Deglaze the pan with a portion of the vegetable broth. Add the cabbage and the remainder of the broth. Add salt to taste. Cover the pan and cook for 15 minutes, stirring occasionally. The cabbage should be tender with a bit of a bite to it. Season with salt and pepper and serve immediately.
Serves 4.
the taste space 
Congrats on MoFo–and your readers are all lucky, since we get to read your blog and recipes for a month! Whoo hoo! This looks fanatastic–makes me miss seitan all over again. And I had no idea you’d been vegan for such a short time. Your recipes are always amazing. Thanks so much for submitting this to WW this week–and for MoFo-ing it! 😀
Here I’ve been following your blog all this time and didn’t realize you were vegan! I think that’s a pretty good recommendation for the tastiness of your food.
You are crazy but…that’s why I adore you! I’m with Kalyn…though I knew you were vegan, I never really notice it because you and I eat so similarly and love so many of the same flavors. I really want to try this vegan chorizo…I need a good sausage substitute in my life!
Wow, this looks great! I always struggle with finding good cabbage recipes. The sausage sounds delicious as well – can’t wait to try
It looks fantastic. Definitely adding it to my list of mofo must makes.
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While I love cabbage, I’m always wondering what else I can do with it. I’m going to have to try out your braised cabbage, and also these sausages! Making up a bunch and freezing them is an excellent idea.
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