Dandelion Greens, Tempeh and Red Cabbage

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READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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