Looking for a delicious and easy vegan meal that's bursting with flavor? Our Cabbage Wedge on Rice Pilaf is the perfect option! This dish combines tender roasted cabbage wedges with fragrant jasmine rice pilaf, complemented by the savory goodness of leeks, garlic, peas, tomatoes, and vegan pepperoni. It's a satisfying and wholesome meal that's perfect for any occasion, whether you're cooking for yourself or entertaining guests.
Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast Cabbage Wedges: Place the cabbage wedges on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast in the preheated oven for 20-25 minutes, or until the cabbage is tender and golden brown around the edges.
Saute Aromatics: While the cabbage is roasting, rinse the jasmine rice under cold water until the water runs clear. In a large saucepan, heat a tablespoon of olive oil over medium-high heat. Add the sliced leek and minced garlic, and sauté until softened. Then add peas, tomatoes and vegan pepperoni.
Add Rice and Broth: Add the rinsed jasmine rice to the saucepan with the leek and garlic. Stir to coat the rice in the oil. Pour in the vegetable broth and bring to a boil.
Simmer Rice: Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Assemble: To serve, spoon the jasmine rice pilaf onto plates and top with the roasted cabbage wedges. If desired, add vegan pepperoni slices for extra flavor.
Enjoy: Serve hot and enjoy the delicious flavors and textures of this easy vegan meal!