This meal is proof that a plant-centered meal can be filling, satisfying and just plain delicious! The sausage can easily be taken out and it would be equally satisfying. I love, love finding recipes that don't center around meat because they are cheaper and usually very healthy. However, I don't discriminate meat either. For example, yesterday night we had these incredible rib-eye steaks from my husband's cousin who raises his OWN cattle! How cool is that!! We were spoiled enough to try some grass-fed local beef and it was everything that I thought it would be and more!!
I'm getting carried away... As satisfying as that steak was, this meal is almost just as satisfying in its own way. Cheap, healthy, and husband-approved makes this recipe a keeper.
Cabbage Risotto
3 tablespoons olive oil
1 head cabbage, thinly sliced
3 cloves garlic, minced
1/3 cup white cooking wine
3/4 cup Jasmine rice
3 cups chicken broth (I used Better Than Boullion chicken boullion)
2 tsp salt
Heat olive oil in a large, heavy-bottomed skillet on medium. Add cabbage and salt and cook for 3-5 mins until slightly softened. Add garlic and cook until fragrant, 1-2 mins. Pour in cooking wine and let it cook down for 2-3 mins. Add rice and chicken broth and let simmer for 20 mins on medium-low. After rice has cooked through, most of the liquid should be absorbed. Add more salt to taste.
*Risotto is known for its richness and creaminess. This is normally achieved from the saltiness of the parmesan. Because this is vegan, more salt needs to be added to achieve that satisfying and salty flavor.
Lentil, Sausage, and Mushrooms
3 Tbsp olive oil
2 cups *lentils, cooked
8 oz package mushrooms, thinly sliced
3-4 diced sausage links
Heat oil in skillet on medium. Add in mushrooms, salt, and sausage and cook for 5-7 mins or until darkened. Add in cooked lentils and heat through. Add salt to taste. Serve with risotto.
*I always cook lentils in advance and store them in mason jars in the freezer for future use.