35+ Delicious Saturday Vegan Cabbage Recipes to Make You Healthy

Cabbage is a versatile, affordable, and nutritious vegetable that can transform any meal into a hearty and satisfying dish.

Whether you enjoy it raw, sautéed, roasted, or stewed, cabbage offers a variety of textures and flavors that lend themselves perfectly to a wide range of vegan dishes.

If you’re looking for new ideas to make your Saturdays more exciting and plant-based, you’re in the right place.

we’ve rounded up 35+ Saturday vegan cabbage recipes that are perfect for breakfast, lunch, dinner, or even as a side dish.

From crispy cabbage stir-fries to hearty stews and refreshing slaws, there’s a recipe for everyone.

So, get ready to cook up some delicious, healthy meals that make the most of this humble yet powerhouse vegetable!

35+ Delicious Saturday Vegan Cabbage Recipes to Make You Healthy

Cabbage might not always be the first vegetable you reach for, but with its wide array of textures and flavors, it’s the perfect base for countless creative vegan dishes.

Whether you’re enjoying a comforting cabbage and potato stew on a chilly Saturday evening or opting for a fresh cabbage and avocado salad for lunch, these 35+ recipes offer endless inspiration for plant-based meals.

Not only are these dishes packed with nutrients, but they’re also quick, easy, and perfect for meal prepping for the week ahead.

Vegan Cabbage Stir-Fry with Tofu and Sesame Seeds

This quick and flavorful stir-fry is a delightful way to enjoy cabbage in a vegan dish. The tofu adds a hearty protein element, while the cabbage absorbs the savory flavors of garlic, soy sauce, and sesame oil. A sprinkle of sesame seeds adds the perfect finishing touch, making this dish both satisfying and delicious.

Ingredients:

• 1/2 medium cabbage, thinly sliced
• 200g firm tofu, pressed and cubed
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons sesame seeds
• 1 tablespoon green onions, chopped (for garnish)

Instructions:

1. In a large pan or wok, heat the sesame oil over medium heat. Add the cubed tofu and sauté until golden and crispy on all sides (about 8-10 minutes). Remove the tofu and set aside.
2. In the same pan, add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the sliced cabbage and stir-fry for 5-7 minutes until tender but still slightly crisp.
4. Stir in the soy sauce, rice vinegar, maple syrup, and red pepper flakes (if using). Continue to cook for another 3-4 minutes until everything is well-coated.
5. Return the tofu to the pan, stirring gently to combine, and cook for an additional 2 minutes to heat through.
6. Garnish with sesame seeds and green onions before serving.

This cabbage stir-fry is a fantastic choice for a Saturday meal, as it’s not only simple and quick to make but also packed with nutrients. The balance of savory flavors from soy sauce and the sweetness of maple syrup makes this dish especially addictive. Serve it over brown rice or quinoa for a complete meal. It’s a great way to enjoy cabbage while also satisfying your taste buds with different textures and flavors.

Vegan Cabbage Soup with Lentils and Carrots

This hearty and wholesome vegan cabbage soup is a perfect comfort food for any day. Packed with protein-rich lentils and fiber-filled cabbage, this soup is both filling and nourishing. The addition of carrots gives it a subtle sweetness, while garlic and herbs provide depth of flavor, making it a cozy and satisfying bowl.

Ingredients:

• 1 small head of cabbage, chopped
• 1 cup dried green lentils, rinsed
• 2 large carrots, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add the diced carrots and cook for another 3 minutes. Stir in the dried thyme and oregano.
3. Add the chopped cabbage, lentils, diced tomatoes (with juices), and vegetable broth. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender and the cabbage is fully cooked.
5. Season with salt and pepper to taste, and adjust any other seasonings if desired.

This cabbage soup is perfect for a relaxing Saturday meal that requires minimal preparation but delivers maximum flavor. The lentils provide protein, while the cabbage and carrots make it rich in fiber and vitamins. This soup is filling enough on its own, but it can be paired with crusty bread for extra comfort. Enjoy it as a light lunch or dinner, and you’ll feel both nourished and satisfied.

Vegan Cabbage Rolls with Rice and Black Beans

Vegan cabbage rolls are a classic comfort dish made even more delightful with a filling of seasoned rice and black beans. These rolls are hearty, satisfying, and perfect for a cozy Saturday meal. The tomato sauce complements the rolls beautifully, while the beans and rice provide protein and texture.

Ingredients:

• 8 large cabbage leaves
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1/2 cup tomato sauce
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of water to a boil. Carefully cut out the tough stems from the cabbage leaves and blanch the leaves for 1-2 minutes until softened. Drain and set aside.
2. In a pan, heat olive oil over medium heat and sauté the chopped onion and garlic until softened (about 5 minutes).
3. Add the black beans, cooked rice, cumin, smoked paprika, salt, and pepper to the pan, mixing everything together. Cook for an additional 5 minutes until heated through.
4. Lay a cabbage leaf flat, spoon a generous amount of the rice and black bean mixture into the center, and roll it up, folding in the sides as you go.
5. Place the cabbage rolls seam-side down in a baking dish. Pour tomato sauce over the rolls, covering them evenly.
6. Cover with foil and bake at 375°F (190°C) for 25-30 minutes.

These vegan cabbage rolls are perfect for a Saturday meal when you’re looking for something comforting and flavorful. The combination of rice and beans provides a satisfying and balanced filling, while the tomato sauce adds a rich, tangy note. You can make a large batch and enjoy the leftovers throughout the week, making these rolls a convenient and delicious meal.

Vegan Cabbage and Potato Stew

This hearty and filling stew is perfect for a cozy Saturday. The combination of cabbage and potatoes creates a comforting base, while garlic, onion, and vegetable broth elevate the flavors. It’s a one-pot wonder that’s both vegan and nourishing, ideal for when you want something warm and easy to prepare.

Ingredients:

• 1 small head of cabbage, chopped
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the diced potatoes, smoked paprika, turmeric, and dried thyme. Stir for 1-2 minutes to coat the potatoes with the spices.
3. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cook for about 10 minutes until the potatoes are starting to soften.
4. Add the chopped cabbage, stirring to combine. Continue to simmer for another 15-20 minutes until the cabbage is tender and the potatoes are fully cooked.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This vegan cabbage and potato stew is perfect for chilly Saturdays when you need something comforting yet simple. The stew is hearty and satisfying, with a balance of flavors from the smoky paprika and earthy turmeric. It’s easy to make and provides a nourishing, filling meal with minimal effort, making it a great choice for a relaxed weekend dinner.

Vegan Cabbage and Avocado Salad with Lime Dressing

This fresh and vibrant cabbage salad is the perfect accompaniment to any meal or can be served as a light main dish. The creamy avocado pairs beautifully with the crunchy cabbage, while the tangy lime dressing brings everything together. It’s a refreshing, nutrient-packed dish that’s quick and easy to prepare.

Ingredients:

• 1/2 small head of cabbage, thinly shredded
• 1 ripe avocado, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, diced avocado, sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, maple syrup, salt, and pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss gently to coat all the ingredients evenly.
4. Serve immediately, or let it sit for 10-15 minutes to allow the flavors to meld together.

This vegan cabbage and avocado salad is the perfect dish for a light Saturday meal or a side for a heavier entrée. The creamy avocado adds richness, while the fresh cabbage provides crunch and texture. The lime dressing is zesty and refreshing, making this salad a satisfying and healthy choice for a quick meal. It’s an ideal recipe when you need something light yet full of flavor.

Vegan Cabbage and Tempeh Tacos

These vegan cabbage and tempeh tacos are bursting with flavor, thanks to the savory tempeh and crunchy cabbage slaw. The tacos are easy to assemble and full of texture, with a spicy, tangy dressing that complements the freshness of the cabbage. Perfect for a fun Saturday dinner, these tacos are satisfying yet light.

Ingredients:

• 8 small corn tortillas
• 1 block (200g) tempeh, crumbled
• 1/2 small head of cabbage, shredded
• 1/2 cup vegan sour cream
• 1 tablespoon lime juice
• 1 tablespoon hot sauce (optional)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium pan, heat olive oil over medium heat. Add the crumbled tempeh and cook for about 5-7 minutes, stirring occasionally, until it’s lightly browned and crispy.
2. Stir in the chili powder, cumin, salt, and pepper. Add 2 tablespoons of water and cook for an additional 2-3 minutes, allowing the spices to coat the tempeh.
3. In a small bowl, combine the vegan sour cream, lime juice, and hot sauce (if using). Stir to combine.
4. To assemble the tacos, heat the corn tortillas in a dry pan or microwave for a few seconds. Spoon a portion of the tempeh mixture onto each tortilla.
5. Top with shredded cabbage and a drizzle of the lime sour cream dressing. Garnish with fresh cilantro.
6. Serve immediately and enjoy!

These vegan cabbage and tempeh tacos are perfect for a Saturday night taco feast. The tempeh provides a great source of plant-based protein, while the crunchy cabbage adds texture and freshness. The zesty lime dressing ties everything together, making these tacos a flavorful, satisfying meal. They’re quick, fun to assemble, and full of vibrant flavors—ideal for a light yet filling dinner.

Vegan Cabbage and Mushroom Stir-Fry

This cabbage and mushroom stir-fry is packed with umami flavor, combining the earthy taste of mushrooms with the freshness of cabbage. It’s a versatile dish that can be served as a main or side, and it’s ready in under 30 minutes. The combination of soy sauce, garlic, and ginger gives this stir-fry a savory, slightly spicy kick.

Ingredients:

• 1/2 medium cabbage, thinly sliced
• 200g mushrooms, sliced (shiitake, cremini, or button mushrooms work well)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the sliced cabbage and cook for about 5 minutes until it begins to soften, but still retains some crunch.
4. Add the soy sauce, sesame oil, and rice vinegar, stirring to combine. Cook for another 3-4 minutes, allowing the flavors to meld together.
5. Garnish with sesame seeds and green onions before serving.

This vegan cabbage and mushroom stir-fry is an easy and quick dish that’s full of flavor. The mushrooms provide a rich umami taste, while the cabbage adds crunch and freshness. It’s a light yet savory dish that can be served over rice, noodles, or eaten on its own. Ideal for a Saturday meal, this stir-fry is full of texture and taste and can be prepared in under 30 minutes!

Vegan Cabbage and Sweet Potato Hash

This colorful and satisfying hash combines tender cabbage and sweet potatoes, making for a hearty yet healthy breakfast or brunch option. The sweetness of the roasted sweet potatoes pairs perfectly with the savory cabbage, while the addition of smoked paprika and garlic adds depth of flavor. It’s a wonderful dish to make on a lazy Saturday morning.

Ingredients:

• 1 small head of cabbage, shredded
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, turmeric, salt, and pepper. Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, until tender and slightly crispy.
2. While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook until softened (about 5 minutes).
3. Add the shredded cabbage to the skillet and sauté for another 5-7 minutes until tender.
4. Once the sweet potatoes are done, add them to the skillet with the cabbage and onion mixture. Stir everything together and cook for another 3-4 minutes to combine the flavors.
5. Season with additional salt and pepper to taste, and garnish with fresh parsley before serving.

This vegan cabbage and sweet potato hash is a perfect Saturday breakfast or brunch option. The sweet potatoes provide natural sweetness and fiber, while the cabbage adds a satisfying crunch. The smoky paprika and turmeric give this dish a vibrant, comforting flavor. It’s filling and nutritious, making it a great way to start your weekend.

Vegan Cabbage and Chickpea Curry

This flavorful and aromatic curry combines tender cabbage with hearty chickpeas in a creamy coconut milk sauce. The blend of spices such as cumin, turmeric, and garam masala creates a deep, rich flavor, making this curry a comforting dish that’s perfect for a cozy Saturday dinner. Served with rice or naan, it’s a meal that will satisfy your cravings.

Ingredients:

• 1 small head of cabbage, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, and garam masala. Cook for 1 minute to release the spices’ flavors.
4. Add the chopped cabbage, chickpeas, and coconut milk. Stir well to combine, and bring the mixture to a simmer.
5. Reduce the heat to low, cover, and cook for 20-25 minutes until the cabbage is tender and the flavors have melded together.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This vegan cabbage and chickpea curry is a vibrant and comforting dish, perfect for a relaxing Saturday evening. The coconut milk gives the curry a rich, creamy texture, while the chickpeas provide plant-based protein. The spices bring warmth and depth to the dish, making it an incredibly satisfying meal. Serve with rice or naan for a complete, hearty meal.

Vegan Cabbage and Quinoa Salad with Lemon Dressing

This refreshing and nutritious salad combines shredded cabbage with protein-packed quinoa, making it a filling and wholesome dish. The lemon dressing brings a burst of freshness, while the crunchy cabbage adds texture. This salad can be enjoyed as a light lunch or dinner on a warm Saturday, or as a side dish for your favorite main course.

Ingredients:

• 1/2 small head of cabbage, shredded
• 1 cup cooked quinoa
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped walnuts or sunflower seeds (optional)
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, cooked quinoa, and fresh parsley. Add the chopped walnuts or sunflower seeds for an extra crunch, if desired.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until the dressing is emulsified.
3. Pour the dressing over the cabbage and quinoa mixture, and toss well to coat all the ingredients evenly.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.

This vegan cabbage and quinoa salad is a light yet filling option, making it ideal for a Saturday meal. The quinoa adds protein and makes the salad more substantial, while the cabbage offers crunch and freshness. The lemon dressing is tangy and bright, bringing all the flavors together. It’s a perfect dish for a healthy and satisfying lunch or as a side to your main course.

Vegan Cabbage and Pea Stir-Fry

This vibrant and quick stir-fry features cabbage and peas in a savory, slightly spicy sauce. It’s a simple yet flavorful dish that comes together in less than 20 minutes, making it a great option for a busy Saturday evening. The cabbage is slightly crispy, while the peas provide a burst of sweetness, creating a balanced and delightful combination.

Ingredients:

• 1/2 medium cabbage, thinly sliced
• 1 cup frozen peas
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili paste or Sriracha (optional)
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add the sliced cabbage and cook for 4-5 minutes, stirring frequently, until it begins to soften and slightly crisp.
3. Stir in the frozen peas, soy sauce, rice vinegar, and chili paste (if using). Cook for another 3-4 minutes until the peas are heated through and the cabbage is tender.
4. Garnish with sesame seeds and green onions before serving.

This vegan cabbage and pea stir-fry is quick and easy to prepare, making it a perfect Saturday meal when you’re craving something healthy yet full of flavor. The cabbage is crisp-tender, and the peas add a touch of sweetness. The savory soy sauce and spicy chili paste balance the dish, creating a wonderful harmony of flavors. It’s a satisfying and nutritious option that works well as a main or side dish.

Vegan Cabbage and Carrot Slaw

This bright and crunchy slaw is a vibrant and refreshing side dish that’s perfect for a Saturday barbecue, picnic, or as a topping for tacos. The cabbage and carrots provide a satisfying crunch, while the tangy dressing, made with apple cider vinegar and Dijon mustard, gives it a zesty kick. It’s simple to make and can be prepped ahead of time.

Ingredients:

• 1/2 small head of cabbage, shredded
• 2 large carrots, peeled and grated
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper until smooth.
3. Pour the dressing over the cabbage and carrot mixture, and toss well to combine.
4. Let the slaw sit in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving. Garnish with fresh parsley before serving.

This vegan cabbage and carrot slaw is the perfect balance of crunchy and tangy, making it an ideal side dish for a variety of meals. The apple cider vinegar and Dijon mustard create a bright, zesty dressing, while the maple syrup adds just a touch of sweetness. It’s easy to prepare and can be made ahead of time, making it a great option for busy Saturdays.

Vegan Cabbage and Bell Pepper Fajitas

These flavorful vegan fajitas feature sautéed cabbage and bell peppers as the main filling, providing a healthy twist on a classic Mexican dish. The cabbage adds crunch, while the bell peppers bring sweetness and color to the dish. Paired with tortillas and a zesty lime dressing, these fajitas are a quick, satisfying, and healthy meal.

Ingredients:

• 1/2 medium head of cabbage, thinly sliced
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small tortillas
• 1/4 cup fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell peppers, cooking for 5-7 minutes until softened and slightly caramelized.
2. Add the sliced cabbage, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crispy.
3. Remove from heat and squeeze the lime juice over the vegetable mixture, tossing to coat.
4. Warm the tortillas in a dry skillet or microwave for a few seconds, then fill each tortilla with the cabbage and pepper mixture.
5. Garnish with fresh cilantro and serve immediately.

These vegan cabbage and bell pepper fajitas are full of flavor and easy to make in less than 30 minutes. The cabbage provides a satisfying crunch, while the bell peppers add a touch of sweetness. The cumin, chili powder, and smoked paprika create a smoky, zesty flavor profile that pairs perfectly with the fresh cilantro and lime. They make for a quick, satisfying Saturday dinner, whether enjoyed with friends or as a simple solo meal.

Vegan Cabbage and Apple Salad

This vibrant and refreshing salad combines the crunch of cabbage with the sweetness of apples, making it a perfect light dish for a Saturday lunch or as a side for your main meal. The apple cider vinegar dressing adds a tangy touch, while the apples and cabbage offer a delightful balance of sweet and savory.

Ingredients:

• 1/2 small head of cabbage, shredded
• 2 apples, thinly sliced
• 1/4 cup chopped walnuts (optional)
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbage and sliced apples.
2. In a separate small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
3. Pour the dressing over the cabbage and apple mixture and toss well to combine.
4. Garnish with chopped walnuts for an added crunch, if desired.

This vegan cabbage and apple salad is a perfect light and refreshing meal for a warm Saturday. The apples add sweetness, while the cabbage provides a satisfying crunch. The tangy apple cider vinegar dressing balances out the sweetness with a refreshing bite, making this a great dish for warm weather or as a side dish to complement heartier meals.

Vegan Cabbage and Spicy Peanut Noodles

These spicy peanut noodles with cabbage are a fun and flavorful dish, combining crunchy cabbage with savory peanut butter and spicy sriracha sauce. This dish is perfect for a quick Saturday lunch or dinner and can be served warm or cold. The peanut sauce is creamy, rich, and full of umami, making it a satisfying meal.

Ingredients:

• 1/2 small head of cabbage, shredded
• 8 oz rice noodles (or any noodles of your choice)
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1-2 tablespoons sriracha sauce (adjust to taste)
• 1 tablespoon sesame oil
• 1/4 cup water (to thin the sauce)
• 1 tablespoon sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sriracha sauce, sesame oil, and water until smooth. Adjust the amount of sriracha depending on your preferred spice level.
3. In a large bowl, toss the cooked noodles with the shredded cabbage and peanut sauce, making sure everything is well-coated.
4. Garnish with sesame seeds and chopped green onions before serving.

These vegan cabbage and spicy peanut noodles are a quick, flavorful dish that combines creamy peanut sauce with crunchy cabbage. The noodles are satisfying, and the peanut sauce provides richness and spice, making this dish a hit for a weekend meal. The simplicity and bold flavors make it a perfect dish for anyone craving something comforting yet light on a Saturday.

Note: More recipes​ are coming soon!