Vegan sweet potato and savoy cabbage

Ingredients for 3 servings:

• 750 g sweet potatoes (approx. three medium-sized tubers)
• 500 g savoy cabbage (small to medium savoy cabbage head)
• 1 large pear(s), firm
• 1 large fennel
• 3 cloves garlic
• 1 pinch(s) of pepper
• 2 tbsp vegetable broth, granulated, vegan
• 2 tbsp olive oil
• 1 tsp cumin

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

vegan, spicy with a slight sweetness

Heat some water in a kettle and keep it ready. Wash and chop the savoy cabbage. Heat olive oil in a pan. Peel the sweet potatoes, cut them into pieces, add them to the oil, and fry, turning frequently. When the sweet potatoes are golden brown, add the savoy cabbage and stir well. Add hot water in small amounts so the vegetables don’t burn, but also don’t become too runny. Simmer on low heat. Core the pear, chop it into small pieces, and stir it into the vegetables. Sprinkle the vegetable stock powder and cumin over the top and stir well. Add more water if necessary. The overall consistency should become creamy as the sweet potatoes cook. Wash the fennel and cut it into very fine strips. When the sweet potatoes and savoy cabbage are tender, add the fennel and mix well. Crush in the garlic and season with freshly ground pepper. Turn off the heat or reduce the heat to low and let the vegetables simmer for another 5 minutes.