Dandelion Greens, Tempeh and Red Cabbage
- Ready In:
- 5 -6 cloves fresh garlic
- 1 tablespoon tamari
- 1 tablespoon seasoned rice vinegar or 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1 pinch red pepper flakes
- 1 package tempeh
- 1 bunch dandelion greens
- 1⁄2 head red cabbage (or more, to taste)
- Crush 4-5 garlic cloves and mix with tamari, vinegar, one tablespoon of olive oil and the dried herbs to make a marinade.
- Cut the tempeh into 1/2 inch squares and marinate in the marinade for 10-15 minutes.
- While the tempeh is marinating, wash the dandelion greens in a sink full of water- it may need to be triple-rinsed, like spinach.
- Chop the red cabbage finely and chop the dandelion greens coarsely.
- Heat a saute pan and add the remaining olive oil (two tablespoons).
- Add 1-2 garlic cloves and saute for 1 minute, careful not to burn the garlic, discard the garlic.
- Add the marinated tempeh (pick out any garlic you see, so as not to burn it) to the olive oil and cook until the tempeh has slightly crispy edges.
- Then add the greens and the cabbage and stir-fry until the dandelion greens are nicely wilted.
- Serve over rice or noodles.
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