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–+ servings

Purple Cabbage Veggie Hash

Colorful, crunchy purple cabbage, turmeric-chickpea flour batter and the blend of grated carrots, onions and potatoes make this plant-based dish nutritious and delicious.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: vegan, vegetarian
Calories: 203
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Leek white to pale green, thinly sliced
  • 1 Sweet onion thinly sliced and cut in half (approximately 1 cup)
  • 2 tbsp Olive oil
  • 1 ½ cups Carrots shredded
  • 1 cup Potato shredded
  • 2 cups Purple cabbage shredded
  • ½ cup Chickpea flour
  • ¾ teas Tumeric
  • ½ teas Black pepper
  • 1 teas Sea salt
  • ½ cup Water

Method
 

  1. Prepare the vegetables with a knife, a grater or a food processor.
  2. In a small bowl, combine the chickpea flour, tumeric, black pepper and salt. Add the half cup of water, and mix well and set aside.
  3. In a large saute pan, add the olive oil, leeks and onions. Cook over medium heat until tender.
  4. Add the shredded carrots, potatoes and cabbage and saute until the vegetables are soft.
  5. Pour the batter on top of the vegetable mixture and stir well.
  6. Allow to cook, scraping the bottom of the pan every few minutes. The vegetables and batter will become lightly browned. Continue turning the mixture until the batter is no longer wet.
  7. Serve hot.

Nutrition

Calories: 203kcal

Notes

Recipe courtesy of: www.thespacebetweenblog.com
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