Vegan Cabbage and Noodles
Ingredients:
- 8 ounces uncooked vegan egg noodles (look for those without eggs or use another pasta of your choice)
- 6 tablespoons vegan butter
- 6 slices vegan bacon, coarsely chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 1/2 – 2 pounds green cabbage, cut into bite-sized pieces
- Salt and pepper to taste
Instructions:
- Prepare Vegan Egg Noodles:
- Boil the vegan egg noodles in a large pot of salted water according to package directions. Drain well.
- Cooking the Vegan Bacon and Onions:
- In a large skillet over medium heat, melt the vegan butter. Add the vegan bacon and onion to the skillet. Sauté until the onions are soft and the vegan bacon is almost completely browned.
- Add Garlic and Cabbage:
- Reduce the heat to low and add the minced garlic, cooking for about 30 seconds while stirring continuously. Add the green cabbage and continue cooking and stirring until the cabbage is tender.
- Combine with Vegan Noodles:
- Add the cooked vegan egg noodles to the cabbage mixture and toss to coat.
- Seasoning:
- Season with kosher salt and plenty of fresh ground black pepper to taste.
- Serve:
- Serve your Vegan Cabbage and Noodles hot and enjoy the hearty flavors!
Optional Vegan Additions:
- You can also enhance the dish with vegan sausages, vegan cheese, or nutritional yeast for added flavor.
Enjoy your Vegan Cabbage and Noodles, a plant-based twist on your Grandma’s classic recipe! 🌱🍲
