Cabbage Cups with Crispy Tempeh & Peanut Sauce.
Cabbage Cup Ingredients:
White cabbage, 1 head
Bean sprouts, 2 cups
Red pepper – sliced thinly, 1 large pepper
Carrots – julienned, 3 large
Tempeh – defrosted and crumbled, 1 block
Thai basil – torn, 1 small bunch (If you cant find it, feel free to leave it out!)
Coriander – roughly chopped, 1 small bunch
Scallions – thinly chopped, 4 scallions
Mint – torn, 1 small bunch
Sesame seeds – lightly toasted in a dry skillet, 1/4 cup
Maple syrup, 1 cup
Braggs aminos (low sodum soy sauce, 1 cup
Ginger, 3 tsp
Garlic, 2 cloves minced
Sesame oil, 2-3 drops
Sriracha/hot sauce, to taste
Find the peanut sauce recipe HERE! Make the sauce ahead of time.
- Mix the marinade ingredients in a blender, set aside.
- Crumble the defrosted tempeh into small pieces, and marinate it for 10 minutes (tempeh absorbs flavourings quickly-unlike tofu! so doesn’t need long to marinate.)
- Heat a skillet on medium/high, and sauteed the tempeh in a little olive oil – until slightly crispy. Set aside.
- Prep the cabbage by carefully peeling off each layer, and blanching the leaves in boiling salted water for a minute, so that they soften and become more malleable. Shock the cabbage leaves in ice-water for a few seconds, to stop the residual heat from cooking the leaves further. Set the cabbage cups aside.
- Build your cabbage cups by adding some tempeh, a small handful of each veggie, some of the herbs, toasted sesame seeds and drizzle over the peanut sauce. ENJOY!
- Tempeh packed with plant-based protein – made from fermented soybeans. The fermentation provides a delicious nutty flavour, plus gut-supporting probiotic benefits. For more info on tempeh, check out my post HERE!
- White cabbage is a source of vitamin C, fiber, calcium, iron, magnesium, potassium, B vitamins and vitamin K. Cabbage, like all cruciferous vegetables (broccoli/cauliflower/brussels sprouts/bok choy/kale etc.), contains glucosinolates – a potent antioxidant.