One of our nephews was spending the night, and they are vegan, so I went in search of something to make for dinner.
My French bread was easily adapted by using maple syrup in place of honey, but what for a main course?
Quicklikeabunny, I went to allrecipes.com and, yep, they really pretty much are all recipes. I typed “vegan” in the search window, and this lovely version of Cesnecka popped up, all vegan and everything.
I upped the amount of garlic called for, because, why wouldn’t I? and added shredded cabbage to up the veggie content. I also swapped out dill seed for the called for, and I am guessing traditional caraway seeds.
•2 tbsp vegan margarine or olive oil
•2 cups onion, chopped
•2 cups shredded cabbage (coleslaw mix)
•8 cloves garlic, crushed
•2 tsp dill seed
•1 tsp Seasoned Salt
•1 tsp black pepper
•1 tsp Aleppo pepper
•4 cups veggie stock
•1 cup water
•3 potatoes, diced – about 8 cups
•1/2 tsp Italian seasoning
•1 bay leaf
•1 tbsp sherry
Melt the margarine in a large pot over medium heat, then add the onion and cabbage and cook, stirring often, for about ten minutes, until both are tender.
Add the garlic, dill seed, Seasoned Salt, and black and Aleppo pepper and stir until aromatic, about one minute more.
Add the veggie stock and water, the potatoes, Italian seasoning, and bay leaf and bring to a boil.
Reduce the heat and simmer until the potatoes are tender, about 20 to 30 minutes, then stir in the sherry.
Note: I made this soup the day before on the theory that most soups and stews taste better the next day, but this had a nice flavor right from the start, so you do what you like.
Serve with crusty bread on the side and croutons on top of the soup.
I also added some sliced scallion for a hit of green and some fresh onion flavor.