Crispy Tempeh Cabbage rolls

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Crispy Tempeh Cabbage Rolls

A healthy vegan, gluten free, high protein and fiber dish developed by our intern Katrina that’s only 30 minutes to make!

Ingredients

• 12 Cabbage leaves (Napa cabbage)
• Sesame seeds for garnish (optional)
• Your choice of cooking oil, for frying

For filling

• 1 (8 oz) package Tootie’s Tempeh, crumbled
• 2 carrots, shredded
• 3 scallions, chopped
• ½ cup mushrooms, finely diced
• 1 tsp ginger paste
• 2 cloves garlic
• 1 tsp tamari sauce
• 1 tsp sesame oil
• Pinch of salt
• 1 tsp chili oil
• ½ package (4.4 oz) Glass noodles

For Dipping Sauce

• 1 tsp rice vinegar
• ¼ cup tamari sauce
• 1 tsp chili sauce
• 1 tsp sesame oil

Instructions

1. Soak cabbage leaves in a large pot of boiling water, until they are blanched and soft (so that it’s easier to roll later). Pat dry and set off to the side. (You can drape the leaves over the rim of a large bowl).
2. Prepare glass noodles according to the instructions on the package.
3. Crumble tempeh into small pieces, and add them into a food processor along with the tamari sauce, sesame oil, ginger paste, 2 cloves of garlic, and a pinch of salt. Pulse tempeh until it looks like mince (ground meat).
4. In a pan over medium-high heat with olive oil, add tempeh mixture to the pan and saute for 2 minutes. Then add in carrots, scallions, mushrooms and glass noodles. Gently stir.
5. Place a cabbage leaf on a flat surface and add a spoonful of filling to the end of the leaf (white stem area). Begin rolling cabbage by folding in the edges and roll until the filling is tightly tucked-in. Repeat for the remaining rolls.
6. Heat a pan over medium heat with olive oil. Begin adding cabbage rolls and cook until golden brown on both sides.
7. While waiting for the rolls to cook, create the dipping sauce by whisking together ingredients in a bowl.
8. Enjoy!

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