Craft & 
contemplation.

Zutaten

• ·1 onion, finely diced
• ·15 ml vegan butter
• ·100 ml dry white wine
• ·100 g raw unsalted cashews
• ·5 ml white miso paste
• ·300 ml vegan cream
• ·1 cabbage (pointed or white)
• ·200 ml neutral oil for frying
• ·100 ml vegetable broth
• ·30 ml fresh chives, finely sliced
• ·30 ml chive oil

Schritte

1. 1.Sauté the onion in the vegan butter over medium heat until soft and translucent. Deglaze with the white wine and let it reduce completely. Add the cashews and miso, stir well, then pour in the vegan cream. Simmer until the cashews are completely tender. Blend smooth with an immersion blender until the sauce is homogeneous.
2. 2.Separate the dark outer leaves from the cabbage and slice into strips about 0.5–1 cm wide. Fry in the neutral oil until deeply golden and crisp. Drain on paper towel and season with salt.
3. 3.Cut the remaining cabbage into quarters or sixths depending on size. Sear in a hot pan with a little oil until a deep golden crust forms on the cut sides. Deglaze with the vegetable broth, cover with a lid, and steam until the cabbage is tender throughout.
4. 4.Spoon the miso-cashew base generously across the plate. Place the cabbage wedge on top. Finish with crispy cabbage strips, fresh chives and a drizzle of chive oil.

Notizen

Chive oil: blend a large handful of chives with neutral oil and a pinch of salt until smooth, then pass through a fine sieve for a clean, vibrant green oil. Make it ahead — it keeps well refrigerated and the colour stays bright. Pointed cabbage (Spitzkohl) works particularly well — it caramelises beautifully and stays tender without going mushy. White cabbage is a solid alternative.

Zutaten

• ·300 g all-purpose flour
• ·7 g instant yeast
• ·3 g cumin
• ·180 ml lukewarm water
• ·400 g firm tofu
• ·45 ml soy sauce
• ·10 g sesame seeds
• ·20 g cornstarch
• ·200 g red cabbage, thinly sliced
• ·45 ml apple cider vinegar
• ·2 tomatoes, diced
• ·15 ml lemon juice
• ·½ cucumber, small cubes
• ·3 g fresh or dried dill
• ·1 onion, sliced into rings
• ·100 g iceberg lettuce, shredded
• ·150 g soy yogurt
• ·3 garlic cloves, minced
• ·10 g fresh parsley, chopped
• ·3 g chili flakes

Schritte

1. 1.Blanch the red cabbage briefly in boiling water, then transfer to a bowl. Add the apple cider vinegar, a pinch of sugar and a pinch of salt, toss well, and marinate overnight. The liquid turns a deep violet.
2. 2.Combine flour, yeast, cumin, a pinch of salt and a pinch of sugar in a large bowl. Add a drizzle of olive oil and the lukewarm water; mix until a dough forms. Knead 8–10 minutes until smooth and elastic. Cover and rise in a warm spot for 1 hour, until doubled. Divide into 2–3 portions, roll each into an oval ~5 mm thick, and cook in a dry hot pan 2–3 minutes per side until puffed and lightly charred. Keep warm in a clean towel.
3. 3.Mix the soy yogurt with garlic, parsley, a drizzle of olive oil, salt and chili flakes. Stir well and refrigerate until serving.
4. 4.Toss the diced tomatoes with olive oil, lemon juice and salt. Season the cucumber cubes with dill. Slice the onion into thin rings.
5. 5.Halve the tofu and simmer in generously salted water 10–15 minutes to firm the texture. Drain, cool slightly, then slice thinly. Marinate with soy sauce, sesame seeds and a spice mix or broth of your choice. Once absorbed, toss with the cornstarch until evenly coated.
6. 6.Heat a generous splash of neutral oil over medium-high heat. Fry tofu slices in batches until golden and crisp on both sides. Drain on paper towel.
7. 7.Cut each flatbread open pocket-style along one side. Spread tzatziki inside, then layer with iceberg, pickled cabbage, tomatoes, cucumber and onion rings. Add the crispy tofu and finish with extra chili flakes and dill.

Notizen

Pantry staples assumed: salt, sugar, black pepper, olive oil and neutral frying oil. The cabbage is best made the night before — the colour and flavour develop significantly overnight. Cumin in the dough gives the flatbread that warm, slightly spiced flavour typical of good döner bread. The cornstarch coating on the tofu is key for a crisp crust — don't skip it.