Yield: 1
Creamy Tempeh and Cabbage Sauté
This super simple, creamy delicious cabbage and tempeh sauté is the perfect go to lunch. A little spice from the kimchi paired with the creamy. tahini is the perfect blend for a smooth, tasty dish. Use mild kimchi for less heat.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 3 oz tempeh, cubed or crumbled
- 2.5 cups shredded cabbage
- .5 cup kimchi
- 1 tbsp coconut oil
- 1 tbsp tahini
- 1 tsp tamari
Instructions
- Cube the tempeh into small pieces or run through a food processor until roughly chopped.
- Melt coconut oil over medium high heat in a large frying pan.
- Once coconut has melted, add the tempeh and shredded cabbage. Cook until it starts to get tender, about 5 minutes.
- Add the kimchi, tamari and tahini and stir until well combined and heated through, about another 5 minutes.
- Pour into a bowl and top with siracha for more heat (optional).
Notes
To save time, use a bag of cole slaw for the chopped cabbage.
You could substitute the tempeh for steamed edamame.
If you can't find tamari sauce, use gluten free low sodium soy sauce.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 477Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 756mgCarbohydrates: 33gFiber: 9gSugar: 11gProtein: 26g
