This vegan dish redefines plant-based innovation by transforming simple ingredients into an elegant culinary experience. Smoky, charred cabbage becomes the star, complemented by a rich, tangy plant-based creamy sauce and crowned with a vegan egg that perfectly mimics the texture and indulgence of its traditional counterpart. Crispy garlic, fresh parsley, and a drizzle of chilli-infused oil add layers of flavour and texture, making this a show-stopping recipe for lovers of vegan recipes and lacto vegetarian recipes alike. Whether you’re serving this as an eye-catching vegan starter or a comforting main, it’s a vegan meal that blends creativity with pure, delicious satisfaction.
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
For the Charred Cabbage:
1 large cabbage, quartered
3 tbsp olive oil
Salt and freshly ground black pepper, to taste
For the Creamy Sauce:
200g unsweetened plant-based yoghurt (e.g., coconut or soy)
2 tbsp tahini
1 tbsp lemon juice
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
For the Crispy Toppings:
3 garlic cloves, thinly sliced
2 tbsp olive oil
1/4 tsp smoked paprika Use Code: PLANTIFUL20
1/4 tsp chilli flakes
For the Vegan Egg White:
1 block (200g) silken tofu
1/4 tsp black salt (kala namak)
1/4 tsp turmeric powder Use Code: PLANTIFUL20
1 tbsp nutritional yeast
1 tbsp olive oil
For the Vegan Egg Yolk:
3 tbsp chickpea flour (gram flour)
1/4 tsp black salt (kala namak)
1/4 tsp turmeric powder Use Code: PLANTIFUL20
2 tbsp nutritional yeast
1/4 cup water
1 tbsp olive oil
For Garnish:
2 tbsp fresh parsley, chopped
Extra virgin olive oil, for drizzling
Method:
Preheat your oven to 220°C (200°C fan/gas mark 7). Line a large baking tray with parchment paper.
Brush the cabbage quarters generously with olive oil and season with salt and black pepper. Place them cut-side down on the prepared baking tray.
Roast the cabbage in the oven for 20-25 minutes, flipping halfway through, until the edges are charred and caramelised.
While the cabbage roasts, prepare the creamy sauce. In a medium bowl, whisk together the plant-based yoghurt, tahini, lemon juice, minced garlic, salt, and black pepper. Adjust seasoning to taste and set aside.
For the crispy toppings, heat 2 tablespoons of olive oil in a small frying pan over medium heat. Add the sliced garlic and cook for 1-2 minutes until golden and crispy, being careful not to burn. Remove from heat and stir in the smoked paprika and chilli flakes.
To prepare the vegan egg white, blend the silken tofu, black salt, turmeric powder, nutritional yeast, and olive oil in a blender or food processor until smooth. Pour the mixture into silicone egg moulds or small, heat-resistant bowls to mimic the shape of a boiled egg white. Steam the mixture in a steamer or over a pot of boiling water for 8-10 minutes until firm and set. Remove from the molds and set aside.
For the vegan egg yolk, whisk together the chickpea flour, black salt, turmeric powder, nutritional yeast, water, and olive oil in a small saucepan. Cook the mixture over low heat, stirring constantly, until it thickens into a creamy, yolk-like consistency. Remove from heat and shape into small, round portions using a spoon or mold to mimic boiled egg yolks. Let them cool slightly to firm up.
To serve, spread a generous layer of the creamy sauce onto each plate. Place a charred cabbage quarter on top and drizzle with the crispy garlic oil.
Place the steamed vegan egg whites alongside the charred cabbage. Carefully scoop a small hollow in each egg white to fit the yolk. Spoon or place the prepared vegan yolks into the hollows, creating the appearance of a soft-boiled egg. Ensure the yolk stays creamy and vibrant for an authentic look. Garnish with fresh parsley and an extra drizzle of olive oil for a finishing touch. Serve immediately and enjoy the contrast of smoky, creamy, and crispy flavours.
Additional Tips:
Pair this dish with crusty bread or roasted potatoes for a heartier meal.
For added protein, sprinkle with toasted seeds or nuts.
Leftovers can be reheated in the oven or enjoyed cold.
Allergy information / alternatives:
Gluten-Free: This recipe is naturally gluten-free as written.
Nut-Free: Ensure the plant-based yoghurt and tahini are nut-free. Substitute tahini with sunflower seed butter if needed.
Soy-Free: Use coconut or oat yoghurt instead of soy-based options.
Nutritional Information (per serving):
Calories: 240 kcal
Protein: 4g
Fat: 18g
Carbohydrates: 15g
Sugar: 6g
Salt: 0.9g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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