Vegan steaks! How does that work?

Just cut some thick slices of red cabbage, roast and season them, and you have yourself a delicious vegetable main dish.

Appetizing photos of cauliflower steaks have been popping up all over my Pinterest feed lately. So, why not try out the same method on another favorite vegetable like red cabbage?

For these red cabbage “steaks”, I topped them off with an Asian-inspired chili miso sauce that is a balanced mix between spicy, sour, sweet, salty, and umami. I’ll definitely be making this combination again for dressings and more.

As usual, the best part about this meal was that it took less than 20 minutes from inception to consumption.

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Eating Hot Pot with friends is my happy place. I love sitting around a table of boiling soup and chatting with good company. In fact, vegetarian Hot Pot reminds me fondly of my time living in Beijing. At first, I was unsure of how vegetarian-friendly Hot Pot really was, but once my Beijing friends introduced me to how amenable Hot Pot can be for vegetarians and vegans, I was hooked.

Every business trip to Taiwan afterward, I always made time for a visit to my favorite all-you-can-eat Hot Pot restaurant, Mo-Mo-Paradise. In recent years, I’ve stopped traveling to Asia for work and I’ve really been missing Hot Pot.

So, it is no surprise that when I looked in the kitchen for what to eat for dinner and only found spinach, tofu, mushrooms, red onions, and an acorn squash, the first thought to that came to mind was vegetarian Hot Pot! In my Instant Pot!

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