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Digital Subscriptions > Simply Vegan > Dec 2018 > TAKE A BREAK FOR Lunch


These nutritious dishes make the perfect midday meals

CHARRED HISPI CABBAGE with Sesame-miso and Hazelnut Crumble

By Luiz Hara from The Japanese Larder Serves 4 | Prep 10 mins | Cook 6 mins


• 2 small hispi or sweetheart cabbages

• 1-2 tbsp extra virgin olive oil, plus a little more for drizzling

For the sesame-miso sauce

• 100g (3½oz) Japanese nerigoma sesame paste or tahini paste (sesame paste)

• 100g (3½oz) white miso

• 100ml (3½floz) water

• 50ml (2floz) extra virgin olive oil

• 15ml (1 tbsp) lemon juice

For the hazelnut crumble

• 2 tbsp hazelnuts, toasted and chopped

• 2 tbsp white sesame seeds, toasted

• 1 tsp sea salt


1 Preheat a non-stick griddle pan over a high heat until smoking hot.

2 Discard the outer leaves of the hispi cabbages, wash and cut them into equal quarters (so you have 8 in total).

3 Make the sesame-miso sauce by whisking all the sauce ingredients until completely smooth and the consistency of double (heavy) cream. If it is too thick, add a couple of tbsp of water.

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About Simply Vegan

Get set for the party season with our festive recipes, gift ideas and ethical fashion buys. If you're a new to veganism, follow our 10 genius hacks and find out how to cook a feast on a budget with Masterchef's Bill & Jack. Eating out? Don't miss our guide on where to go for brunch! We also taste test all the latest vegan pizzas, meet nutritionist Derek Simnett and show you how to make your own cruelty-free lip balm.