Cabbage and Split Pea Vegan Recipe for Healthy Meals

Looking for a hearty, nutritious, and completely vegan dish that warms you from the inside out? This cabbage and split pea vegan recipe is a perfect choice.

Combining the earthy richness of split peas with the subtle crunch and sweetness of cabbage, this stew-like dish is both filling and comforting. Ideal for chilly evenings or whenever you crave a wholesome meal, it’s packed with plant-based protein, fiber, and vitamins.

Whether you’re a seasoned vegan or just exploring plant-based cooking, this recipe is simple, budget-friendly, and adaptable to your taste preferences. Plus, it’s a wonderful way to enjoy seasonal produce while nourishing your body.

Ready to dive into a bowl of cozy goodness? Let’s get cooking!

Why You’ll Love This Recipe

Cabbage and split peas come together beautifully in this recipe to create a meal that’s more than just soup or stew. Here’s why this dish will quickly become a favorite in your kitchen:

• Nutrition-packed: Split peas are a powerhouse of protein and fiber, while cabbage offers antioxidants and vitamins C and K.
• Comfort food: It’s warm, filling, and perfect for cold days or when you need a little extra nurturing.
• Budget-friendly: Both cabbage and split peas are affordable staples that store well and have long shelf lives.
• Easy to customize: Add your favorite spices or veggies to tailor the flavor just for you.
• Vegan and allergy-friendly: No dairy, no gluten, just wholesome plant-based ingredients.

Plus, it’s a great recipe to batch-cook and enjoy leftovers throughout the week or freeze for future meals.

Ingredients

• 1 cup dried split peas, rinsed
• 4 cups vegetable broth (low sodium preferred)
• 1 medium head green cabbage, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Juice of half a lemon (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Colander or sieve (for rinsing peas)
• Ladle (for serving)

Instructions

1. Rinse the split peas thoroughly under cold running water using a colander. Set aside.
2. Heat olive oil in your large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
3. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
4. Stir in the spices: smoked paprika, cumin, turmeric, and cayenne pepper if using. Let the spices toast for about 30 seconds to release their aromas.
5. Add the rinsed split peas to the pot, stirring to coat them evenly with the spices and vegetables.
6. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 30 minutes.
7. After 30 minutes, add the chopped cabbage to the pot. Stir well, cover again, and continue simmering for another 20-30 minutes, or until the split peas are tender and the cabbage has softened.
8. Check the consistency: If the stew is too thick, add a splash more broth or water and stir. Season with salt and black pepper to taste.
9. Turn off the heat and stir in the fresh lemon juice if using. This will brighten the flavors beautifully.
10. Garnish with fresh parsley and serve hot. Enjoy with crusty bread or over cooked grains for a complete meal.

Tips & Variations

“For a creamier texture, you can use an immersion blender to pulse the stew a few times, leaving some chunkiness for texture.”

• Swap vegetables: Feel free to add diced potatoes, sweet potatoes, or bell peppers for extra color and nutrition.
• Spice it up: Add a bay leaf during simmering or a splash of apple cider vinegar at the end for tanginess.
• Use yellow split peas: If green split peas aren’t available, yellow split peas work just as well.
• Make it in a slow cooker: Combine all ingredients except lemon juice and parsley in a slow cooker and cook on low for 6-8 hours.
• Add greens: Stir in chopped kale or spinach at the end for extra greens.

Nutrition Facts

Serving Suggestions

This cabbage and split pea vegan stew pairs wonderfully with a variety of sides and extras. Here are some ideas to elevate your meal:

• Serve with warm honey raisin challah or crusty artisan bread to soak up the flavorful broth.
• Top with a dollop of vegan yogurt or cashew cream for added creaminess and tang.
• Enjoy over a bed of steamed brown rice, quinoa, or millet for a filling bowl.
• Accompany with a fresh green salad tossed in a zesty vinaigrette, such as one from the Low Fodmap Appetizer Recipes collection.
• For a bit of crunch, sprinkle toasted pumpkin seeds or walnuts on top before serving.

Conclusion

This cabbage and split pea vegan recipe is a fantastic addition to any plant-based cook’s repertoire. It’s simple, nutritious, and deeply satisfying without relying on any animal products.

The natural sweetness of cabbage complements the hearty texture of split peas, making for a dish that is both wholesome and delicious.

Whether you’re meal prepping for the week or looking for a cozy dinner to warm you up, this recipe delivers on flavor and nourishment. Plus, its versatility means you can customize it endlessly to suit your mood and pantry.

Don’t forget to check out other tasty recipes like our Lemon Ricotta Pasta With Arugula Recipe or explore more hearty, comforting dishes such as the harvest hash recipe. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cabbage and Split Pea Vegan Stew”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and nutritious vegan stew combining tender cabbage and protein-rich split peas. Perfect for a comforting meal that’s easy to prepare.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT1H”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup dried green split peas, rinsed”, “4 cups vegetable broth”, “1/2 medium head green cabbage, chopped”, “1 medium onion, diced”, “2 cloves garlic, minced”, “2 medium carrots, sliced”, “2 tablespoons olive oil”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “Salt and black pepper to taste”, “1 bay leaf”, “Fresh parsley for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add diced onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots, cumin, and smoked paprika; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add rinsed split peas, vegetable broth, and bay leaf.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chopped cabbage and cook for another 15 minutes until peas and cabbage are tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and black pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Remove bay leaf and serve garnished with fresh parsley if desired.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “18 g”, “fatContent”: “6 g”, “carbohydrateContent”: “40 g”}}