Sweet Potato Haluski
[Vegan]
Author Bio
Even if you are a student who has a tight budget, a crazy-busy schedule, and...
Even if you are a student who has a tight budget, a crazy-busy schedule, and limited kitchen equipment, you still can make amazing vegan snacks, treats, and meals for yourself and your friends.
The Student Vegan Cookbook shows you how, with tips, tricks, and hacks for dormitory-room and small-kitchen cooking and withlots of creative, nutritious, and delectable recipes—each one with its own photograph, something other college vegan cookbooks do not have—covering the whole day, from rushing-off-to-class quick-fix breakfasts to midnight (or later) treats for chilling and unwinding. Read more about Hannah Kaminsky
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Discover more recipes with these ingredients
Sweet Potato Haluski [Vegan]
Call me a rabbit, but I happen to love cabbage. No shame, no judgment, please. Simmered until it practically melts in your mouth, cabbage has a silky texture that I crave more than some people crave the crunch of potato chips. Focusing on the vegetables and getting straight to the...
Call me a rabbit, but I happen to love cabbage. No shame, no judgment, please. Simmered until it practically melts in your mouth, cabbage has a silky texture that I crave more than some people crave the crunch of potato chips. Focusing on the vegetables and getting straight to the good stuff, I decided to put an entirely plantbased spin on Russian haluski, in the truest sense of the concept. Swapping out wheat noodles for potato ribbons, this one comes together in a snap, with fewer calories, more fiber, and ever greater flavor.
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Ingredients You Need for Sweet Potato Haluski [Vegan]
How to Prepare Sweet Potato Haluski [Vegan]
- Heat the butter in a large saucepan over medium heat. Add the onion, cabbage, garlic, and salt. Cook, stirring occasionally, for 5 minutes, or until softened.
- Sprinkle in the baking soda and mix thoroughly to incorporate. Sauté for 10 to 15 minutes longer, adding the vinegar and the vegetable stock, just 1 to 2 tablespoons (15 to 30) at a time, to prevent the vegetables from sticking and burning. The mixture should be golden brown and very tender.
- Add the sweet potato ribbons and use a wide spatula to gentle fold them into the mixture.
- Cook for just 1 to 2 minutes longer, until the ribbons have softened and are pliable like noodles.
- Remove from the heat, top with the dill, and serve hot.
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