Step 1

Preheat the oven to 425 ºF.

Step 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 or yukon gold. No need to peel. Arrange cabbage, potatoes, and chickpeas on a half sheet pan.

Step 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.

Step 4

Make the gravy: if not using a high 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.

Step 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.

Step 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.

Step 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!