Vegan Haluski (Cabbage And Noodles): Fried cabbage, buttery noodles, sauerkraut and smoky vegan bacon crumbles tossed together for a simple and delicious comfort food meal the whole family will enjoy!
For Vegan Bacon Crumbles:
- 1/2 teaspoon granulated garlic
- 1/4 cup water
- 2 tablespoons tamari
- 2 tablespoons nutritional yeast
- 1/2–1 teaspoon liquid smoke (depends on how smoky you would like it, a little goes a long way)
- 2 cups Gardein Beefless Ground*
- 1 tablespoon vegan butter
For the Cabbage and Noodles:
- 1 medium yellow onion, halved and thinly sliced
- 2 tablespoons vegan butter, divided, I like Earth Balance
- pinch of salt and black pepper (about 1/4 teaspoon each)
- 5 cups green cabbage, cored and thinly sliced or shredded (about 1/2 a small head)
- 1/3 cup sauerkraut, packed
- 3 and 1/2 cups eggless broad noodles*
- 1/4–1/2 teaspoon ground fennel or 1 teaspoon caraway seeds (adds a subtle liquorice flavour, tasty!). If using add at the same time as vegan bacon crumbles.
- diced green onions for serving
- Prep the veggies, then mix the sauce ingredients for the vegan bacon: tamari, nutritional yeast, granulated garlic, liquid smoke and water in a medium bowl and set aside. Set a pot of water on the stove for noodles (don’t turn on yet)
- Place a large non stick skillet on the stove and set to medium heat, once hot add 1 tablespoon of vegan butter, and frozen Gardein crumbles. Cook, stirring until the crumbles have defrosted and are browning up a bit, about 3-5 minutes. Add them to the bowl of sauce you made earlier and mix well. Set aside
- In the same pan add another tablespoon of butter the sliced onions and salt and pepper. Sauté over medium heat for 3 minutes.
- Add the last tablespoon of vegan butter and cabbage. Sauté for 8-10 minutes or until cabbage is cooked to your liking. Stir in the vegan bacon crumbles, and sauerkraut. Cook for a minute or so until everything is warmed through. Cover and set side.
- While your cabbage is cooking prepare the noodles according to package instructions, drain and add to the cabbage mixture. Mix it all together. Season with additional salt and black pepper if needed. Enjoy! For step by step photos see above post🔼
- Serve with green peas, and or a side of pierogies topped with some thinly sliced green onions and a side of vegan sour cream or yogurt. Yum! Green salad would be great also! Or enjoy as is in a bowl with some freshly cracked black pepper!
- Cabbage and Noodles will keep in the fridge for 4-5 days and can be frozen. Freeze leftovers in a large ziplock freezer bag, squeezing out as much air as possible before storing. It will keep in the freezer for up to 2 months.
- To reheat from frozen: defrost in the fridge overnight and reheat in the microwave or frying pan, add a splash of veggie stock if necessary.
Tips and Variations for Cabbage And Noodles:
- don’t overcook the pasta!
- have the noodles ready right around the same time as the cabbage (or a little after) so you can drain and add.
- use any pasta just make sure it’s 6-8 oz and no more (about 1/2 a lb)
- Low carb: leave out the noodles and add another cup or so of shredded cabbage and add some grated carrots too if you like!
- Gluten free: use gluten free pasta or use the low carb option.
- Plant based meatless options: use 1/2 package of beyond beef plant based ground (so good) in place of Gardein or your favourite meatless crumbles like soya mince or TVP (textured vegetable protein). Chopped and fried vegan sausage would be tasty! Crumbled and fried tofu would work too!
- add a splash of veggie stock at the end if you like
- leave out the vegan bacon altogether and just have straight up cabbage and noodles!
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