Country Fried Cabbage with Mushroom Gravy

Country Fried Cabbage: Cut freshly rinsed cabbage into 1 inch wedges, keeping the stem intact so the cabbage doesn't fall apart. Coat cabbage wedges with avocado oil then gently season with Ken-Do Spice "Mary's Green", coating the pieces fully. Gently place wedges in vegan egg replacement. It's optional to then dip the wedges in flour. You can just dip the cabbage in the egg replacement and then into the panko, or dip the cabbage in the flour, egg replacement again, then panko. Add cabbage wedges to a heated pan with grapeseed oil. Fry on both sides, gently flipping over until golden. Remove from heat and place cabbage on paper towel to soak up any excess oil.

Mushroom Gravy: Add vegan butter to a heated skillet. Once melted, add in mushrooms followed by shallots. Add salt, pepper, and dried parsley and sautee on medium low heat until fragrant. Remove mushroom mixture from the pan. Add a little more vegan butter if needed, then slowly add in flour whisking until the flour combines with the butter. Once fully combined, slowly whisk in vegetable broth until you get your desired gravy consistency. Add in your white wine if you choose and the Ken-Do Spice "Pharm to Soul". Whisk together well and simmer for 5-8 minutes, then add back in your mushrooms. Mix everything together well. Top your fried cabbage with your gravy and serve with mashed potatoes for a full, delicious meal. Enjoy!