This makes for a lovely and aromatic small plate for 4, a meal for 2.
2 cups white potatoes, 1/2″ dice
2 cups shredded green cabbage (I use coleslaw mix)
2 cups cremini mushrooms, 1/4″ slices
1 1/2 cups vegetable stock
3T cashew butter
1T red miso (use low sodium if you can find it)
2T curry powder
2t coconut sugar
1/2t crushed red chili (or to taste, I use 1t)
1 cup mixed baby greens
Sea salt and red or black pepper to taste
Optional: Use whole, freshly ground or popped spices in place of the curry powder. Replace the stock and cashew butter with a can of coconut milk. White button mushrooms will work in place of cremini, but they don’t have as much flavor. Add cooked lentils or chickpeas for a rounder dish.
Preheat the oven to 450F. Add the potatoes, then the cabbage, then the mushrooms to a roasting pan or baking sheet with sides.
Puree the stock with everything up to but not including the greens. Pour the cashew mix over the vegetables and toss a little to coat well.
Roast until the pan is nicely browned, and the potatoes are tender. Stir periodically to ensure the mushrooms and cabbage cook evenly. Expect about an hour. Ovens vary; use the colour and texture as a guide.
Remove from heat, toss with the greens and let stand 5 minutes to cool. Dish out and serve.