Rainbow Tempeh Cabbage Wraps
Ingredients
- 4 oz tempeh
- 10 cremini mushrooms
- 1/4 C raw unsalted cashews
- 1 TBSP fresh ginger
- 3 garlic cloves
- 1 tsp fresh lemongrass, grated
- 1/4 yellow onion
Sauce
- 2 TBSP coconut aminos
- 1 TBSP rice vinegar
- 1 TBSP sesame oil
- 1 tsp coconut sugar
- 1 tsp sriracha
- 1/2 tsp crushed red pepper
- zest of 1 lime
Serving
- 8-10 purple cabbage leaves
- chopped cilantro
- micro greens or shredded lettuce
- diced Fresno pepper
- lime wedges
- sriracha
- chopped cashews
Preparation
Core a small purple cabbage and gently peel off leaves one at a time. If leaves are not coming off easily, blanch the cabbage for 30 seconds in boiling water and transfer immediately to an ice bath. This will loosen up the leaves. Set aside.
Add first 7 wrap ingredients to a food processor. Pulse 3-4 times until minced but not puréed to mush!
Heat 1 coconut oil in a cast iron skillet over medium heat. Add minced mixture to the skillet and sauté for 2-3 minutes.
Meanwhile make sauce. Once combined add sauce to skillet and stir to combine. Sauté for another 2-3 minutes.
Assemble wraps by filling cabbage leaves with a bed of cilantro, micro greens, tempeh mixture, a squeeze of lime juice, diced peppers, chopped cashews, and a drizzle of sriracha!
