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Vegan Parsnips, Apples, Red Cabbage and Candied Walnuts

This colorful side dish really tastes great. It is a very nice way to serve winter vegetables.

Vegan Parsnips, Apples, Red Cabbage and Candied Walnuts

Servings: 4-6 (or 2 as a main meal)

Ingredients:

  • 4 medium large parsnips
  • 2 splashes lemon juice
  • 3 apples
  • 2 cups red cabbage, shredded
  • 1/3 cup walnuts, chopped
  • 4 tablespoons vegan margarine
  • 2 tablespoons brown sugar
  • pinch taco seasonings (optional but nice)
  • 1-2 teaspoon nutmeg
  • pinch salt
  • splash Tabasco (optional
  • 1/4 cup soy cream

Vegan Parsnips, Apples, Red Cabbage and Candied Walnuts

Directions:

  1. Slice the parsnips in matchstick shapes or very thin coins (I used a mandolin to slice them very thinly). Slice them into a bowl of water with a splash of lemon juice to retard discoloration.
  2. Shred the red cabbage.
  3. Quarter the apples, remove the core and slice thinly. Place the apples also in a blow of water with a splash of lemon juice to retard discoloration.
  4. Pre-heat the oven to warm (200-250 F).
  5. Drain the water from the parsnips and place the parsnips in a steamer. Steam the parsnips al dente.
  6. At the same time, warm 2 tablespoons of vegan margarine in a large frying pan.
  7. Drain the water from the apples and place the apples in the melted vegan margarine.
  8. Lightly cook the apples in the skillet.
  9. When the parsnips are al dente, remove from the steamer, place in a bowl.
  10. Add the soy cream, nutmeg a pinch of salt and a small splash of Tabasco as desired.
  11. Place the “creamy” parsnips on a serving plate and set in the oven to remain warm.
  12. As the apples are lightly browning, add 1 tablespoon of brown sugar and gently stir to mix. Carefully spoon the apples on top of the parsnips.
  13. Using the same pan that the apples had been cooked in, warm 1 tablespoon of  vegan margarine and add the shredded red cabbage.
  14. Cook the red cabbage until wilted (3-5 minutes). Spoon the wilted red cabbage on the apples and parsnips in the oven.
  15. Using the same pan, warm the last tablespoon of vegan margarine and add the chopped walnuts.
  16. Lightly toast the walnuts, and add 1 tablespoon of brown sugar and optionally the taco seasoning. Stir to mix. Spoon the candied walnuts on top of the red cabbage.
  17. Serve the side dish warm from the oven.
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One Response to “Vegan Parsnips, Apples, Red Cabbage and Candied Walnuts”

  1. Wow! What a great color purple! This looks incredible!

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