If you’re like me, sometimes vegan recipes can get a little out of hand with the number of ingredients andtime required to prepare. The beauty of living a plant-based lifestyle and creating meals out of whole, plant-based foods is that sometimes simplicity is all you need. This meal is created with virtually no cost as I harvest all of the vegetables straight from my garden.
• 1 medium head cabbage, chopped
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 2 stalks celery, chopped
• 1 small green bell pepper, chopped
• 1 tbsp tomato paste
• 1 (28 oz) can Italian style diced tomatoes
• 8 ½ cups vegetable broth, divided
• 2 tbsp Italian seasoning
• ¼ tsp ground pepper
• ¼ tsp sea salt
• 2 bay leaves
1 Sauté onion, garlic, celery, and green pepper in ½ cup of vegetable broth for 7-10 minutes in a Dutch oven or large pot.
2 Stir in 1 tbsp of tomato paste, combine well.
3 Add in diced tomatoes, cabbage, 8 cups vegetable broth, salt, pepper, Italian seasoning, and bay leaves. Stir well. Bring to a light simmer.