15 mins Total
5 mins prep
10 mins cooking time
¼ red cabbage, chopped (275g)
1 small red onion, chopped (75g)
175g chestnut mushrooms, chopped
2 tsp vegan chipotle chilli paste
2 tbsp fresh coriander, finely chopped
3 garlic cloves, minced
1 tsp ground coriander
½ tsp ground ginger
Pinch of Himalayan salt
1 tbsp vegan butter
1 tbsp olive oil
-Put a frying pan on medium heat with your olive oil and add your red onion. Cook for a few minutes before adding cabbage, mushrooms, ground coriander and ground ginger. Stir and let it heat until the mushrooms soften.
-Add your vegan butter to the middle of the pan. As soon as the butter begins to melt, add your garlic, chipotle paste, fresh coriander and salt. Give it a good stir and cook for a further minute.
Serve with rice, tortillas or tacos with lettuce, tomato, fresh guacamole and salsa.