Ingredients

The following ingredients have 5 Servings
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic (chopped)
  • 1 celery strip (chopped)
  • 1/2 onion (chopped)
  • 1 carrot (chopped)
  • 1/2 red bell pepper (chopped)
  • 1 pound cabbage (chopped)
  • 1 tbsp Italian seasoning (optional)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 bay leaves
  • 4 cups vegetable stock or water
  • 1 14-ounce can crushed tomatoes

Instruction

  • Heat the oil in a large pot and add the garlic, celery, and onion.
  • Cook over medium-high heat for about 5 minutes or until golden brown. 
  • Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
  • Remove the bay leaves and serve immediately with vegan meat like tempeh, seitan, tofu, vegan bacon, or tempeh bacon, among others. I also add some chopped, fresh parsley on top right before serving.
  • Keep the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months.