Vegan Pressure Cooking, Revised and Expanded by JL Fields

Author:JL Fields
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2018-01-15T00:00:00+00:00

◁ Vegan “Bacon” and Cabbage

I had a vegetarian “oops” moment years ago in Ireland. I ordered the cabbage and, unbeknownst to me, bacon is a standard ingredient in their version. Since then, I’ve created a simple, plant-based version that cooks up quickly and is sure to wow your omnivore friends and family.

4 tablespoons (55 g) vegan butter

1 package (5 ounces, or 140 g) vegan bacon, cut into 1/2-inch (1.3 cm) pieces

1 sweet onion, cut into half- moon slices

2 potatoes, peeled and diced into bite-size cubes

1 head cabbage, cored and thinly sliced (about 1 1/2 pounds, or 680 g)

1 tablespoon (7 g) smoked paprika

1 1/2 cups (355 ml) vegan chicken-flavored broth

Salt and freshly ground black pepper, to taste

In an uncovered pressure cooker, melt the butter on medium-high. Add the bacon pieces and stir well to cover with the butter. Add the onion and sauté until soft, about 3 minutes. Add the potatoes, cabbage, and paprika. Add the broth and stir to combine.

Cover and bring to pressure. Cook at high pressure for 4 minutes. Allow for a natural release.

Remove the cover and add salt and pepper to taste.

Yield: 6 servings

Recipe Notes

• Because vegan bacon will not have “drippings,” vegan butter adds liquid to the sauté process. You can substitute 1 to 2 tablespoons (15 to 30 ml) extra-virgin olive oil or 1/4 to 1/2 cup (60 to 120 ml) vegetable broth.

• You can find vegan chicken-flavored broth at many grocery stores, or heat 1 1/2 cups (355 ml) water with vegan chicken-flavored bouillon.

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