Hearty cabbage leaf, broad bean and rye pan

Ingredients for 1 servings:

• 120 g cauliflower leaves, kohlrabi leaves or collard leaves
• 130 g rye or other (pseudo-)grain, gluten-free if desired
• 200 g scarlet runner beans
• 2 tbsp rapeseed oil for frying
• 2 tsp cashew butter or nut butter
• 1 tsp soy sauce, gluten-free if desired
• 1 tsp tomato paste
• 1 pinch of nutmeg
• 2 tbsp linseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

vegan and hearty, easy to adapt to gluten-free, nut-free, leaf to root

Cook the broad beans for about 1 hour. Cook rye or (pseudo-)grain according to the package instructions, or until it is soft enough. Using rice or quinoa, for example, is gluten-free. Cut the cabbage leaves into similarly sized pieces and wash them. Then fry the leaves in a little rapeseed oil in a pan. Meanwhile, mix the cashew butter, soy sauce, tomato paste, nutmeg, and linseed oil until you have a smooth sauce. Mix the rye, beans, and cabbage leaves with the sauce. It tastes quite hearty. Can also be eaten cold. Note: For 200g of cooked broad beans, you need about 80g of dry beans. It’s a good idea to cook more beans than you need for a recipe. Cooked beans will keep for a few days in the fridge and can also be frozen. Canned beans work too, of course. I just haven’t been able to find canned broad beans yet. If you can’t find broad beans, you can try other heartier beans. I could imagine, for example, a good alternative. I can easily imagine black beans, for example. For this recipe, I use cauliflower leaves: simply cut them off the wide stem. The stem is also edible: simply cut them into small pieces and boil them in water until the pieces are tender and al dente.