Mushroom and Cabbage Stew with Potato and Parsnip Latkish, with bonus battered mushrooms

We got a bag full of free mushrooms and there were some vegetables that really needed using up- cabbage, parsnip and potato. This is a very flexible dish- any rich stew would work well, and the Latkish are tolerant of varying proportions or additions.
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I’m pleased with the potato-cakes. They aren’t latkes but they hit the spot.

Latkish

Ingredients
4 medium potatoes
2 medium parsnips
1 large onion
A little oil (optional)

Method
Peel the potatoes and the parsnips and put into the microwave for 10 minutes. This should leave them almost cooked but still hard. Alternatively you could bake them for around half an hour at 200c and peel them afterwards.

Allow them to cool completely and then grate them in a food processor. Grate the onion as well- you’ll probably have to fish a few bigger ungrated bits out at the end but it beats doing it by hand.

Mix everything thoroughly and shape into cakes, leave them to rest on a plate. If you’re letting them sit for any longer than about ten minutes then cover them in clingfilm and put them in the fridge.
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Heat 2 tablespoons of oil on a baking sheet and remove from the oven to place the cakes on it.

Bake at 200c for about an hour until crisp and brown, turning after about ten minutes.

Mushroom and Cabbage Stew

Ingredients
1/2 medium cabbage
600g mushrooms (any kind)
6 cloves garlic
1 medium onion
1 celery stick
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon nutritional yeast
3 tablespoons olive oil
Handful of fresh parsley
Splash of wine or stock

Optional:
Vegan yoghurt (unsweetened)

Method
Clean and slice the mushrooms. Strip the outer leaves from the cabbage and slice into thin long strips. Finely chop the garlic, onion and celery.

Fry the garlic, onion and celery very slowly in the olive oil until just translucent. Then add the cabbage and turn the heat up a little.

When your cabbage is fully cooked and starting to colour, add the mushrooms, herbs and nutritional yeast. Cover and allow to cook for about ten minutes. Alternatively, cover and turn off the heat. Leave till you’re ready to eat before bringing it back up to heat.

Then add a splash of wine or stock and allow to simmer for ten minutes, for a thicker sauce you can add a dollop of vegan yoghurt at the end.

Sprinkle with parsley and serve over the crispy Latkish.

Battered Mushrooms and Seitan Choritzo
Even after making the stew I had mushrooms left over, and some Choritzo left over from Pizza Night… So

I mixed a quick batter:
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2 tablespoons each of:
Polenta
Nutritional Yeast
Self raising flour
1 tablespoon olive oil
Just enough water to make it pourable

Oil to deep fry

And (in this case):
10 mushrooms and
1/2 a Choritzo from Vegan Brunch

Method
You can use this fast batter on anything- halve the mushrooms and cut up the Choritzo.
Dip and fry…
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Serve them with garlic Mayonaise ( I blended 2 cloves with a half quantity of my standard recipe).

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