The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Verbena Cabbage with Tempeh & Aubergine Yoghurt
Good-for-you cabbage is especially delicious when charred. Pair with creamy aubergine yoghurt, earthy lentils, crunchy pistachios and golden tempeh. A colourful, flavourful vegan feast to brighten up your weeknight dinners.
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 1 tsp turmeric
- 2 tbsp tahini (Sesame)
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g pistachios (Nuts)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 handful of fresh mint
- 2 sweetheart cabbage
- 2 tbsp green harissa paste (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
- 4 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 2 tbsp red wine vinegar
- 1 onion
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
Nutritional Information
Calories: 534
Protein: 26g
Carbs: 38g
Fat: 31g
Verbena Cabbage with Tempeh & Aubergine Yoghurt
Good-for-you cabbage is especially delicious when charred. Pair with creamy aubergine yoghurt, earthy lentils, crunchy pistachios and golden tempeh. A colourful, flavourful vegan feast to brighten up your weeknight dinners.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the cabbage lengthways into 4 wedges. Place on a lined baking tray and rub with 1 tbsp oil. Season with sea salt and black pepper. Roast for 12-15 mins, until soft and deep golden brown.
- Make the quick pickled onions; thinly slice the onion and place into a small bowl with the vinegar. Leave to pickle. Roughly chop the pistachios.
- Make the aubergine yoghurt; combine the baba ganoush, tahini, yoghurt, turmeric and 2 tbsp water in a bowl. Season to taste.
- Cut the tempeh into 3cm-long batons. Drain and rinse the chickpeas. Heat a medium frying pan with 1 tbsp oil on high heat. Add the tempeh and chickpeas and cook for 4-5 mins, tossing regularly, until golden brown. Add the lentil and quinoa mix and cook for 2-3 mins, until piping hot.
- Pick the mint leaves from the stalks and roughly chop. Remove the pan from the heat and stir in the mint and harissa. Season with sea salt and black pepper.
- Serve the aubergine yoghurt topped with the tempeh mixture and roasted cabbage. Garnish with the pistachios, pickled onion and a drizzle of the pickling liquid.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.