Cabbage Cups with Crispy Tempeh & Peanut Sauce.

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Cabbage Cup Ingredients:
White cabbage
Bean sprouts
Red pepper, sliced thinly
Sesame seeds, lightly toasted in a dry skillet
Carrots, julienned
Tempeh, crumbled
Thai basil
Coriander, roughly chopped
Scallions, thinly chopped
Mint

Tempeh Marinade:
Maple syrup
Braggs
Ginger
Garlic
Sesame oil
Srircha

Find the peanut sauce recipe HERE! Make the sauce ahead of time.

Instructions:

1. Defrost the tempeh. Crumble it into small pieces. Marinate it for 10 minutes (tempeh absorbs flavourings quickly-unlike tofu!)

2. In a skillet, heat up a little olive oil and brown the tempeh crumble until its crispy. Set aside.

3. Prep the cabbage: Carefully peeling off each layer, and blanching the leaves in a boiling salted water, just so that they soften and become more malleable, like a tortilla. Then shock the cabbage leaves in ice-water for another minute, to stop the residual heat from breaking down the leaves further. Finally, lay out the cabbage cups on a clean dish cloth to absorb any excess water.

4. Build your cabbage cups! add the tempeh crumble, a small handful of each veggie and herb, then sprinkle over some sesame seeds and drizzle over the peanut sauce. ENJOY!

Nutrition Tips:

– Tempeh is one of the most protein-packed plant-based foods available, made from fermented soybeans. The fermentation process gives this delicious nutty ‘cake’ probiotic benefits, great for digestion. For more info on tempeh, check out my post HERE!

– White cabbage is a very good source of vitamin C and fiber. It also contains calcium, iron, magnesium, potassium, manganese, B vitamins and vitamin K. Cabbage, like all cruciferous vegetables (broccoli/cauliflower/brussels sprouts/bok choy/kale etc.) contains glucosinolates, a unique anti-cancer compound.

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