2 garlic cloves, minced
1 small onion, chopped
1 small potato, cubed and parboiled
1 small head of cabbage, destemmed and chopped
1 large carrot, chopped
12 ounces of vegan ground beef
4 cups vegetable broth or water
1 tablespoon sugar
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Heat a little bit of oil in the bottom of a large stock pot on medium-high heat.
Saute garlic, onion, and carrots over medium heat until carrots are soft. Then, add in the vegan beef crumbles. Stir until combined and use your spatula to separate the beef crumbles. Stir until well combined and cook until vegan beef is slightly browned.
Add in pre-cooked potatoes and the chopped cabbage as well as all of the spices/seasonings. Stir until well combined. The cabbage will be quite large and will take up a lot of space. Continue to saute until the cabbage reduces in size and begins to cook.
Deglaze pan with the broth/water and simmer for 5-10 minutes to let the flavors combine.
Serve with a piece of crusty bread or a side salad!
Nutrition Information
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