Vegan Cabbage, Potato, and Chickpea Sheet Pan Dinner

thecuriouschickpea.com

Pink.Plant.Power.

1 small head cabbage (~1 ½ to 2 lbs)

1 lb potatoes, fingerling, red, or yukon gold

2 cups cooked chickpeas (15oz can), drained and rinsed

subheading: Mustard Vinaigrette:

¼ cup olive oil

2 tbsp red wine vinegar

2 tbsp dijon mustard

2 to 4 cloves garlic, minced

½ tsp smoked paprika

½ tsp dried oregano

½ tsp salt

black pepper to taste

subheading: Tarragon Cream Gravy:

1 cup cashews

2 ½ cups vegetable broth

2 tbsp flour (gluten free or all purpose)

2 tbsp vegan butter or olive oil

½ tsp salt, or to taste

black pepper to taste

1 ½ tbsp fresh tarragon, chopped

1 tsp fresh thyme (or ½ tsp dried)

Directions at thecuriouschickpea.com

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