Unlock the power of protein: easy and delicious cabbage tempeh recipe that will fuel your body

Tempeh, a fermented soybean product, and cabbage, a versatile leafy green, come together in this delectable recipe to create a symphony of flavors that will tantalize your taste buds. This cabbage tempeh recipe is not only a culinary delight but also a nutritional powerhouse, providing an abundance of plant-based protein, fiber, and essential vitamins.

Ingredients:

• 1 head of cabbage, shredded
• 1 block of tempeh, crumbled
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup of vegetable broth
• 1/4 cup of soy sauce
• 2 tablespoons of olive oil
• 1 teaspoon of ground ginger
• 1/2 teaspoon of red pepper flakes
• Salt and pepper to taste

Instructions:

1. Prepare the vegetables: Shred the cabbage and chop the onion. Mince the garlic.
2. Cook the tempeh: Heat the olive oil in a large skillet over medium heat. Add the tempeh and cook until browned on all sides. Remove from the skillet and set aside.
3. Sauté the vegetables: Add the onion and garlic to the skillet and sauté until softened.
4. Add the cabbage: Add the shredded cabbage to the skillet and cook until slightly wilted.
5. Return the tempeh: Add the cooked tempeh back to the skillet.
6. Season and simmer: Pour in the vegetable broth, soy sauce, ginger, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cabbage is tender and the liquid has reduced.
7. Serve and enjoy: Serve the cabbage tempeh recipe hot over rice or noodles. Garnish with fresh herbs or sesame seeds for an extra burst of flavor.

Nutritional Benefits of Cabbage Tempeh:

• High in protein: Tempeh is an excellent source of plant-based protein, containing approximately 20 grams per serving.
• Rich in fiber: Both cabbage and tempeh are high in fiber, which promotes digestive health and satiety.
• Packed with vitamins: Cabbage is a good source of vitamin C, vitamin K, and folate, while tempeh provides vitamin B12, riboflavin, and niacin.
• Low in calories: This recipe is relatively low in calories, making it a healthy choice for those watching their weight.

Variations:

• Add other vegetables: Feel free to add other vegetables to the recipe, such as carrots, bell peppers, or snap peas.
• Change the sauce: Instead of soy sauce, you can use tamari, coconut aminos, or hoisin sauce.
• Make it spicy: If you enjoy spicy food, add an extra pinch of red pepper flakes or a dash of cayenne pepper.

Tips:

• Use firm tempeh: For the best texture, choose a firm block of tempeh.
• Cook until tender: The cabbage should be tender but still retain some crunch.
• Serve immediately: This dish is best enjoyed fresh out of the skillet.

End of the Symphony

This cabbage tempeh recipe is a culinary masterpiece that combines the savory flavors of tempeh with the crisp freshness of cabbage. It’s a nutritious and versatile dish that can be enjoyed as a main course, side dish, or even as a filling for tacos or spring rolls. So, gather your ingredients and embark on a culinary journey that will leave your taste buds in harmony.

Frequently Asked Questions

Q: Can I use tofu instead of tempeh?
A: Yes, you can substitute tofu for tempeh, but it will have a softer texture.

Q: How can I make this recipe gluten-free?
A: Use gluten-free soy sauce or tamari and ensure that all other ingredients are gluten-free.

Q: Can I freeze this dish?
A: Yes, you can freeze the cabbage tempeh recipe in an airtight container for up to 3 months. Thaw before reheating.

Q: What herbs go well with this recipe?
A: Fresh cilantro, basil, or parsley add a nice touch of flavor.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.