Cabbage Cups with Crispy Tempeh & Peanut Sauce.








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

Tempeh Marinade:
Maple syrup
Sesame oil

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


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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