2.Cut your cabbage into 1/2" thick slices, then cut into wedges and remove the core. Cut your potatoes into half or quarters if using fingerling, or cubed to about 1/2 to 3/4-inch pieces if red skinned oryukon gold. No need to peel. Arrange cabbage, potatoes, and chickpeas on a half sheet pan. 

3.In a bowl or liquid measuring cup whisk together all of the mustard vinaigrette ingredients. Pour over the sheet pan and toss to coat. Arrange in a single layer on the sheet pan. Bake for 35-50 minutes, stirring after 20 minutes, or until the potatoes are tender and the cabbage is tender and starting to crisp around the edges. 

4.Make the gravy: if not using ahigh-powered blender, boil the cashews in water for 10-15 minutes to soften. Drain before using. If using a powerful blender skip this step. Blend the cashews and vegetable broth together until creamy and smooth. 

5.In a pot heat the vegan butter or olive oil over medium low and add the flour. Cook for a few minutes, stirring frequently, until the flour is a bit toasty smelling and a shade darker (if using a starch or gluten free blend it may not change color). Slowly pour in the cashew cream while whisking to make a smooth gravy. 

6.Turn the heat up to medium and bring to a simmer. Add the salt, pepper, tarragon, and thyme. Simmer until the gravy has thickened. Cover and set aside. 

7.Serve the sheet pan dinner hot from the oven over your choice of grain or bread. Drizzle over the gravy and garnish with fresh herbs. Enjoy! 

MeatlessMushroomMeatballs 
Created by:JohnMitzewich 

Delicious, easy and perfect to serve over your favourite pasta! 
 
Ingredients: 
1 tablespoon olive oil 
1 pound fresh white mushrooms, finely chopped 
1 pinch salt 
1 tablespoon butter 
½ cup finely chopped onion 

4 cloves garlic, minced 
½ cup quick-cooking oats 
1 ounce very finely shredded Parmigiano-Reggiano cheese 
½ cup bread crumbs 
¼ cup chopped flat-leaf (Italian) parsley, packed 
2 large eggs, divided 
1 teaspoon salt 
freshly ground black pepper to taste 
1 pinch cayenne pepper, or to taste 
1 pinch dried oregano 
3 cups pasta sauce 
1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste 
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste 
 
Instructions: 
1.Gather and prep all ingredients. 

2.Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes. 

3.Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl. 

4.Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into the mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. The mixture should hold together when pressed. 

5.Cover the bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight. 

6.Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. 

7.Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on the prepared baking sheet. 

8.Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes. 

9.Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. 
 
10.Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley. 

Red Chili 
Created by:Delish 
 
Beets and fire-roasted tomatoesmake an easy and delicious vegetarian chili. 
 
Ingredients: 
2 tsp ground cumin 
1 tsp dried oregano 
1/2 tsp chipotlechile powder 
2TBSP vegetable oil 
3 large beets 
1 large red pepper 
Pepper 
4 clove garlic 
1 can fire-roasted diced tomatoes 
1 1/2 cups cooked black beans 
1 1/2 cups cooked red kidney beans 
1 1/2 cups cooked pinto beans 
1 cup water 
1 cup reduced-fat sour cream 
1/4 cup fresh cilantro leaves 

Instructions: 
1.In 7- to 8-quart Dutch oven or heavy saucepot, combine cumin, oregano, andchile powder. Cook on medium 1 to 2 minutes or until toasted and fragrant. Transfer to sheet of waxed paper; set aside. In same Dutch oven, heat oil on medium until hot. Add beets, onion, pepper, and 1/4 teaspoon freshly ground black pepper. Cook 15 minutes or until vegetables are tender, stirring occasionally. 

2.Add garlic and reserved spice mixture. Cook 2 minutes, stirring constantly. Add tomatoes, beans, and water. Heat to boiling on medium-high. Reduce heat to medium-low and simmer 30 minutes, stirring and mashing some beans occasionally. Season with 1/4 teaspoon freshly ground black pepper. 
 
3.Makes about 9 cups. (Can be prepared up to this point up to 2 days ahead; transfer to airtight container and refrigerate. Reheat before serving.) Divide among serving bowls and top with sour cream and cilantro. Serve with cornbread, if you like.