This is a one pot wonder to feed a crowd and is loaded with healthy fibre, protein, and veg!
Prep Time: 10 minutes (plus 90+ minutes roasting time)
Ingredients:
- 3 large yellow onions sliced thin
- 5 sprigs of fresh thyme
- 1/2 cup sun dried tomatoes chopped
- 1 tbsp of spicy paprika
- 1 can of coconut milk
- 1 head of garlic
- 12 mushrooms chopped
- 1/2 head of chopped cabbage
- 2 cans of white beans
- 1 tbsp red wine vinegar (or similar)
- 3 tbsp Umami Bomb Shiitake Chili Oil
Preparation:
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Preheat oven to 400 degrees. Add the onions, thyme leaves, sun dried tomatoes, paprika, mushrooms, and cabbage to a large casserole dish. Mix well.
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Slice the top off the head of garlic and nest it cut side up in the middle of the casserole. Drizzle with a little vegetable or olive oil.
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Cover and bake for 45 minutes and then stir.
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Cover and bake for an additional 45 minutes.
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Squeeze the cloves from the head of garlic, add the coconut milk, white beans, Umami Bomb, and vinegar
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Cook uncovered for an additional 15-25 minutes or until all of the veggies are cooked down and saucy.
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This recipe makes a great meal served alongside a salad, or try it on toast for a quick snack.