Many of you asked for African vegan recipes, so for #PCCleanEatingMarch I’m sharing one of my favorites: mixed vegetables with cabbage made entirely vegan. I began cooking cabbage with mushrooms instead of meat, fish, or chicken and was amazed by the flavor—so I wanted to pass this discovery on to you.
Mushrooms are incredibly versatile. I add them to most vegetable dishes because their meaty texture means I don’t miss animal protein, and their savory flavor is a real plus. They’re also nutritious, so mushrooms are a win in my book.
This mixed-vegetable preparation is one way cabbage is commonly cooked in Cameroon—sautéed with carrots, green beans, and bell pepper. It’s colorful, fragrant, and delicious. My mother made this frequently while I was growing up, especially when hosting guests, because the vibrant vegetable medley looks beautiful on the table.
Preparing mixed vegetables with cabbage is straightforward, though chopping takes some time. I recommend chopping all ingredients before you start cooking—get everything prepped and ready, then heat the pot.
The finished dish is tasty, garlicky, fresh, and vibrant—nutrient-packed and satisfying. Enjoy it on its own or serve it with rice, plantains, potatoes, or any side you prefer. In these photos I served it with baked plantain fries (recipe coming soon).
Watch the video, gather the ingredients, and give it a try. I hope you enjoy this African vegan recipe!
WATCH HOW TO MAKE MIXED VEGETABLES WITH CABBAGE:
Mixed Vegetables with Cabbage
Pin Recipe
Rate
Print Recipe
Ingredients
- 1 medium head of cabbage – sliced
- 2 medium carrots – chopped
- 8 oz mushrooms (250g) – rinsed and sliced
- 1 onion – chopped
- 4 tomatoes – chopped
- 1 handful green beans – choppedabout 1 cup chopped
- 1 green bell pepper – chopped
- 8 cloves garlic – peeled
- 1 inch ginger root – peeled
- 1 stem celery (small stem, about 6 inches) – chopped
- 2 sprigs cilantro or parsley – chopped
- 1/2 cup oilI used peanut oil
- 1/2 teaspoon white pepperoptional
- 3 seasoning cubes (Maggi)about 4g per cube
Instructions
-
Put the garlic, ginger, celery, and cilantro or parsley in a blender. Add about 1/4 cup water and blend into a smooth paste. Set aside.
-
Season the mushrooms: sprinkle about 1/4 teaspoon salt, add a tablespoon of the blended spice paste, and include 1/4 teaspoon white pepper if using. Mix so the mushrooms are evenly coated. Set aside.
-
Bring 8 cups (about 2 liters) of water to a boil with 1 teaspoon salt. When boiling, add the sliced cabbage, then turn off the heat. Press the cabbage down so it’s submerged, cover, and let sit for 5 minutes.
After 5 minutes, drain the cabbage in a colander and rinse with cold water to stop the cooking process. Lightly squeeze out excess water and set aside.
-
Heat oil in a pot for about 4 minutes. Add the chopped onion and sauté 2–3 minutes until fragrant. Add the chopped tomatoes and cook about 10 minutes, stirring occasionally, until they begin to stick to the pot.
-
Stir the blended spice paste into the tomatoes and cook 2 minutes. Add the seasoned mushrooms and cook for about 5 minutes, stirring occasionally.
-
Add 1/4 teaspoon salt, the seasoning cubes, and white pepper if using. Mix well. Add the carrots and green beans and stir, then add the bell pepper and finally the squeezed cabbage. Combine everything, let it sizzle for 2 minutes, then turn off the heat and serve.
-
Serve the mixed vegetables with cabbage on their own or with rice, boiled plantains, potatoes, or another starchy side.
Notes
2. If you prefer, this dish also works well with chicken, beef, or fish. Season the protein the same way as the mushrooms (with the spice paste, salt, and white pepper) and grill or cook it before adding to the tomatoes.
Nutrition
Additional Info
If you make this recipe, please take a moment to rate it below. I’d love to see photos—share them on social media and tag me.
Pin this recipe:
Force yourself. You won’t always feel motivated, and you won’t always feel like pursuing your dreams. But push yourself: wake up, take action, and keep going.