Savoy cabbage and chestnut vegetables on sweet potatoes
- Vegan - gluten-free - lactose-free
Preparation time: 75 minutes - Difficulty level: easy
Ingredients for 3 portions:
- 250 g cooked chestnuts
- 2 red onions
- 4 tbsp roasted sesame oil
- 500-700 g savoy cabbage
- 2 large sweet potatoes
- 2 bags Yogitee Classic
- 2 tbsp cranberries
- 1 tsp tamari
- 125 ml vegetable stock
- fleur de sel, pepper, nutmeg, cayenne pepper, turmeric
- 250 g cooked chestnuts
- 2 red onions
- 4 tbsp roasted sesame oil
- 500-700 g savoy cabbage
- 2 large sweet potatoes
- 2 bags Yogitee Classic
- 2 tbsp cranberries
- 1 tsp tamari
- 125 ml vegetable stock
- fleur de sel, pepper, nutmeg, cayenne pepper, turmeric
A spicy autumn dish with yoga tea spice blend
Preparation:
You can find out how to cook fresh chestnuts in our pear and chestnut recipe!
Preheat the oven to 200 degrees top-bottom heat
Peel and slice the sweet potatoes. Place them in a baking dish with the chestnuts, mix with 2 tbsp sesame oil, season with salt, pepper, turmeric and cayenne and then bake at 200 degrees for approx. 30 minutes.
In the meantime, clean the savoy cabbage, halve and quarter, remove the stalk and cut into thin strips several times. Then peel and halve the onions, cut into thin strips and sauté with the vegetables in a pan with the remaining sesame oil.
Cut open the yoga tea bags and add the spice mix and cranberries and sweat everything well.
Now deglaze with vegetable stock and soy sauce, cover and simmer over a low heat for approx. 20 mins. Stir occasionally and at the end grate some fresh nutmeg over it and season to taste with the other spices.
Once the sweet potatoes are cooked, add the savoy cabbage, turn the oven down to 100 degrees and bake for a further 10 minutes.
Serve and enjoy. :)