apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- Purple cabbage
- 3 medium organic carrots
- Handful of chopped cilantro
- 1 yellow onion roughly chopped
- 1 package of tempeh
- Chicken of the woods mushrooms (optional)
- Soy sauce
- Rice vinegar (*I prefer Less sodium and less sugar varieties)
- Garlic powder (or freshly chopped)
- Ginger powder (or freshly chopped)
- Black pepper
Cut cabbage into chunks and cube tempeh.
Sautee onion and carrots together until onion is translucent and carrots are somewhat soft. Add tempeh and mushrooms (if using) and all seasonings. Stir together and cook covered until mushrooms and/or tempeh have picked up the seasonings and are softened and tasty. Add cabbage and cook until softened but still crisp. Add cilantro as a garnish and let cool slightly.
Serve with brown rice or wrap in steamed collard greens for an Asian style burrito!