Braised Red Cabbage | Vegan + Gluten-free

Braised Red Cabbage served in a white bowl.

Is it really Christmas without braised red cabbage? In Austria – where I am from – braised red cabbage is a must dish for the holidays. Plus, this recipe is pretty easy to make and also made out of pantry friendly ingredients. This recipe is festive and makes a great side dish!

This recipe is typical for Austria and Germany and is traditionally called “Blaukraut” or “Rotkraut”. I literally love everything about this recipe: the color, the taste and the smell. I highly recommend you give it a go, I promise you won’t regret it!

Ingredients you will need for this Vegan Braised Red Cabbage Recipe

  • Red cabbage
  • Apple cider vinegar
  • Maple syrup
  • Onion
  • Apple
  • Spices
  • Salt and pepper

As you can see from the list above, the ingredients for this recipe are pretty basic. Besides the red cabbage, I mostly have all of them in my pantry anyway.

Tips and tricks for making the best braised red cabbage

  • Make sure to slice the cabbage quite thinly. I’d recommend using a large chef’s knife for this! If you cut the cabbage into thicker pieces, be aware that it will take longer to cook.
  • Make sure to use the listed ingredients if you are aiming for all those delicious aromatic flavors.
  • If you don’t want to stress about making this dish on Christmas eve, you can also make it one day ahead. It definitely tastes even better the next day as the recipe sits and all the flavors have time to blend together!
  • Braised red cabbage tastes great with roasts and it totally goes well with dumplings. Also, in my opinion, it works great with these roasted cauliflower steaks too.

Looking for more festive dishes?

Make sure to check out these recipes:

Finally, if you try this braised red cabbage out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Braised Red Cabbage served in a white bowl.
Print

Braised Red Cabbage

This braised red cabbage is easy to make and made out of pantry friendly ingredients. This recipe is festive and makes a great side dish too.
Course Side Dish
Cuisine Austrian, German, Gluten-free, Oil-free, Vegan, Vegetarian
Keyword Christmas, Healthy
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 6 servings

Ingredients

  • 900 g (2 lb) red cabbage thinley sliced
  • 1 onion diced
  • 1 apple shredded
  • 3 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 2 bay leaves

Instructions

  • In a large pot over medium-high heat add the diced onion, along with the apple cider vinegar, maple syrup, salt, pepper, ground nutmeg, ground cloves and a splash of water. Cook until onion softens and the edges begin to brown, about 4 to 5 minutes.
  • In the same pot, add the red cabbage and stir to coat in the mixture. Add in the bay leaves and apple.
  • Simmer everything, stirring occasionally, until the cabbage is soft and tender, for about 45 minutes on low-medium heat. If the cabbage begins to look dry, make sure to add more water.
  • After the cabbage has finished cooking, remove the bay leaves. Serve warm and enjoy!

Notes

  • Maple syrup can be substituted with agave syrup, white or brown sugar. 

Note: This page may contain affiliate linksChoosing to use these links helps to support me and this website – thank you for supporting About Annella! 

Vegan Pumpkin Cheesecake | Raw + Gluten-free

Vegan Pumpkin Cheesecake served and sliced up on a grey plate.

Last weekend I was feeling a little bit festive and craving a vegan pumpkin cheesecake so I decided to create one. Don’t get me wrong, I absolutely love baked goods but for this recipe, I decided to keep it raw. This raw pumpkin cheesecake is a decadent fall recipe, yet still a healthy one. It is packed with nutrient-dense ingredients and a good amount of healthy fats and protein! This recipe is completely vegan, gluten-free and dairy-free! It’s also quite simple to make – the only thing you need is a food processor. Ready? Let’s jump right into it.

Ingredients you will need for this Vegan Pumpkin Cheesecake

  • Medjool Dates: This will be the base of our curst. The dates will help to make the crust stick together while still providing this sweet flavor we are looking for here.
  • Almonds: Almonds are also needed for the crust. They add a nice crunchy texture to the crust.
  • Cashews: To make the creamy filling.
  • Pumpkin Purée: What’s a pumpkin cheesecake without pumpkin purée? You can either make your own purée by roasting a pumpkin in the oven and blending it up later or simply buy your pumpkin purée here.
  • Pumpkin Pie Spice: You can either make your own pumpkin pie spice blend or simply get your pumpkin pie spice here.
  • Almond Butter: I absolutely love almond butter and it works great in this recipe too!
  • Maple Syrup: Works great as a non-refined sweetener and brings out great flavor.
  • Coconut Sugar: I love using coconut sugar in my recipes too! Always happy to mix it up.
  • Coconut Oil: This will bring the filling to the next level, I promise!
  • Lemon Juice: Helps to balance out the flavor for the filling.
  • Salt: For extra flavor.

How to make a Raw Pumpkin Cheesecake

Making this vegan cheesecake is not hard at all and also doesn’t require a lot of preparation time.

Make your crust

This is super simple. The raw vegan crust does only consists out of two ingredients: Almonds and medjool dates. Simply blend those two ingredients up in a food processor until a sticky dough forms. Then, press the dough into the bottom of a cake tin.

Prepare the filling

Next, we are onto making our filling. First, we will blend all the dry ingredients up in a food processor. So, add the cashews and spices and coconut sugar in there and blend it until smooth. Next, add in all the remaining wet ingredients and blend until a smooth and creamy consistency forms. You definitely want to make sure that the cashews are blended up properly here and there are no chunks left. Then all there is left to do is adding the filling onto the crust and spread it out evenly. Place the cake tin in the freezer until the cheesecake is firm.

This pumpkin cheesecake is:

  • Vegan and vegetarian friendly
  • Gluten-free
  • Healthy
  • Raw
  • Festive
  • Pumpkin-infused
  • Rich
  • Creamy
  • Perfect for fall
Vegan Pumpkin Cheesecake served and sliced up on a grey plate.

Other sweet vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you try this Vegan Pumpkin Cheesecake out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Vegan Pumpkin Cheesecake served and sliced up on a grey plate.
Print

Vegan Pumpkin Cheesecake

This raw pumpkin cheesecake is a decadent fall recipe, yet still a healthy one. It is packed with nutrient-dense ingredients and a good amount of healthy fats and protein!
Course Dessert
Cuisine Gluten-free, Vegan
Keyword Festive, Healthy
Prep Time 30 minutes
Total Time 30 minutes
Yield 8 servings

Equipment

  • Food Processor

Ingredients

For the crust

  • 14 medjool dates
  • 1 cup almonds

For the filling

  • 2 1/2 cups cashews
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tbsp coconut sugar
  • 1 cup pumpkin purée
  • 3 tbsp maple syrup
  • 1 1/2 tbsp almond butter
  • 1 tbsp coconut oil
  • 1/2 lemon juiced

Instructions

  • Prepare the crust: Pit all of the medjool dates first. Then, add the dates and the almonds to a food processor and blend until a sticky consistency forms. Next, press the dough into the bottom of a cake tin.
  • Prepare the filling: Add the cashews, pumpkin pie spice, salt and coconut sugar to a food processor. Blend until smooth. After, add the pumpkin purée, maple syrup, almond butter, coconut oil and lemon juice. Blend again until everything is completely smooth and there are no chunks of cashews left. This will take several minutes. Next, pour the filling into the same cake tin and spread out evenly.
  • Freeze: Let everything set in the freezer for about 3-4 hours or until the cheesecake is firm.

Note: This page may contain affiliate linksChoosing to use these links helps to support me and this website – thank you for supporting About Annella! 

Butternut Squash Fondant

Butternut Squash Fondant in a white baking dish garnished with thyme.

Have you ever had Butternut Squash Fondant? If no you definitely should! This easy but delicious Butternut Squash Fondant tastes absolutely amazing and is perfect for your next dinner party. This tasty recipe is usually a crowd-pleaser and also tastes great on special occasions like Thanksgiving or even Christmas.

I absolutely adore butternut squash recipes! These recipes are perfect for the fall and wintertime when all you wanna do is eat delicious comfort food and get cozy. And if you love fondant potatoes as much as I do you will surely enjoy this Butternut Squash Fondant recipe too!

What is Butternut Squash Fondant?

Butternut Squash Fondant is a dish that is inspired by the French cuisine. The word ‘fondant’ means “melting”.  The Butternut Squash is traditionally peeled and cut into round shapes with the top and bottoms cut flat. Then, these butternut squash cubes are prepared golden crispy on both sides. In my opinion, they taste absolutely wonderful and have a rich and creamy consistency.

Ingredients you will need for this Fondant Recipe

  • Butternut squash: Butternut squash is the main ingredient of this recipe and has many health benefits too. It is a great source of different vitamins and helps to boost your immune system, which is great around this time of the year!
  • Olive oil or vegan butter: I used olive oil for this dish because I personally prefer the taste of it. But feel free to choose whatever you prefer here!
  • Vegetable stock: For more taste!
  • Thyme: Thyme-infused squash tastes amazing! So don’t forget to add it in there!
  • Salt: For enhancing the flavor. I love using pink salt!

How to make Butternut Squash Fondant

Butternut Squash Fondant is not as difficult as it seems at first. Actually, there are just very few steps that you need to follow before you get this delicious and tasty Butternut Squash Fondant.

Step 1: First of all, you want to peel your butternut squash and cut it into little cubes.

Step 2: Next, prepare some vegetable stock. Then, grease a frying pan with a generous amount of olive oil or vegan butter.

Step 3: Fry the cubed butternut squash in olive oil on both sides. Fry until crispy. Season with salt, garlic and onion powder.

Step 3: Transfer the fried butternut squash to a baking dish. Add barely enough vegetable stock to cover them (a few bits sticking out the top are fine). Don’t forget to add the thyme to get that delicious thyme-infused flavor!

How to serve Butternut Squash Fondant

There are many different ways how to serve Fondant. Here are some options for you:

  • Serve it in a bowl. I love serving it with rice, oven-baked Brussels sprouts and crispy baked tofu.
  • You can also serve as an elegant side dish for Thanksgiving or Christmas.
  • It would also work great with green salad or crispy potatoes.

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you try this Butternut Squash Fondant out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Butternut Squash Fondant in a white baking dish garnished with thyme.
Print

Butternut Squash Fondant

This easy but delicious Butternut Squash Fondant tastes absolutely amazing and is perfect for your next dinner party.
Course Side Dish
Cuisine Dairy-free, French, Gluten-free, Vegan
Keyword Butternut Squash, Fondant
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 4 servings

Ingredients

  • 1 butternut squash peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • thyme
  • 1 cup vegetable broth

Instructions

  • Prep: Preheat the oven to 180°C (356°F).
  • Fry: Heat the olive oil in a pan over medium-low heat. Then, add the cubed butternut. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the salt, garlic and onion powder.
  • Bake: Transfer the fried butternut squash to a baking dish. Pour the vegetable stock into it and add the thyme. Make sure to add enough vegetable stock to barely cover them (a few bits sticking out the top are fine). Place the baking dish in the oven and bake unvocvered for about 40-45 minutes or until the butternut squash comes out crispy and golden brown.
  • Serve: Place the squash on a serving platter. Garnish with more thyme. Make sure to let it cool for about 5 minutes before serving. Enjoy!

Notes

  • Olive oil can be substituted with any other oil of your personal preference. 
  • If you own an oven-proof skillet (such as a cast-iron skillet), you can transfer it to the oven straight away and skip the step with the additional baking dish. 

Note: This page may contain affiliate linksChoosing to use these links helps to support me and this website – thank you for supporting About Annella!