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Cooking 101
This is a delicious, soupy-stewy, vegan pot of goodness.
Chef Tip: You'll want to roast your veggies first, they'll be evenly cooked and have that extra level of toasty flavor.
2-3 winter squash or root vegetables, cut into bite-sized pieces
Olive oil
Salt
Coconut oil
3 heads of bok choy, chopped (or kale!)
1/2 Napa cabbage, thinly sliced
Haven's Kitchen Coconut Cashew sauce
1 (13oz) can of coconut milk
3 cups vegetable broth or water
Preheat your oven to 425°F. Toss the squash with olive oil and salt and spread out on a parchment-lined baking sheet. Roast for 20-25 minutes until tender, but not browned
Meanwhile, heat a dutch oven over medium and add a glug of coconut oil, then add the bok choy, cabbage, and a few pinches of salt. Add in a pouch of Haven's Kitchen Coconut Cashew Sauce and the coconut milk, along with the veggie broth or water
Let the broth simmer then add the roasted veggies to the pot and let the flavors combine for a few minutes before serving
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Gingery Miso and Golden Turmeric Tahini sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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