I love a good meal. What I even love more, is a good and quick meal made out of unprocessed, local ingredients. Especially for lunch but also after a work-out or yoga session I prefer a meal, that is ready to eat in around ten minutes.
For this recipe I decided to combine veggies, that normally need to be cooked or steamed for quite some time. The secret is the way I cut them. For the cabbage and the leek I use a regular knife. For slicing up the sweet potato, I use a vegetable peeler though. The thin slices need to be roasted for around two or three minutes and develop a nice caramel flavor, due to their natural sweetness.
I don’t use any salt, since I want to cut back on it. If you feel like it, season the food after serving (if you season it, while roasting it, the veggies might get too soft).
As a topping I decided to use coconut cream. This step is totally optional.
I also needed a drop of neutral oil for frying, since my pan is not really good. If yours is better, you can even roast the veggies without the use of any oil.
Use your vegetable peeler and slice up the sweet potato. Wash the cabbage and cut it into thin stripes. Do the same with the leek. Put everything in a pan (at the same time). If necessary use some oil for frying and fry the veggies for three or four minutes. I cook with gas, which speeds everything up. If you use an electric stove, you might need more time. Put the fried veggies on a plate and if you wish, decorate them with some coconut cream, tahini or vegan sour cream!
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.