Asian Tempeh Cabbage Rolls
I’ve always wanted to try making my own cabbage rolls but I have heard that the process can be incredibly daunting. I was inspired by a recipe I found on www.earlymorningfarm.com and created my own version with ingredients I already had on hand. Infused with Asian flavours for a light, nourishing, vegan, gluten free, nut free easy to make dish. Blast some tunes and invite a friend or partner to help. I promise they are fun to make and turn out oh-so-pretty!
**Feel free to use any vegetables you like for the filling**
Prep Time: 30 mins
Bake Time: 40 mins
16 Large leaves of green cabbage
1Tbsp of Coconut oil
1 Yellow onion, diced
2 Cloves of garlic, minced
2 Cups of chopped vegetables ( carrots, celery, kale, zucchini)
2 Cups of cooked brown rice
2Tbsp Grated ginger
9oz (1block) of Tempeh chopped
2Tbsp Sesame oil
1 ½ Tbsp Miso (diluted in 2Tbsp of water)
½ Tsp crushed red pepper flakes (optional)
Salt and Pepper to taste
¼ Cup water
For the Sauce:
2Tbsp soy sauce
2 Tbsp Mirin
1 Tbsp Sesame oil
1 Tbsp Freshly squeezed lime juice
½ Cup Water
1 Garlic clove pressed
1. Preheat oven to 400F and lightly grease a large baking dish with coconut oil.
2. In a large pot of boiling water, blanch the cabbage leaves by submerging them for 2 minutes. Remove leaves and quickly strain under cold water. They should be tender and slightly translucent, yet firm enough to roll. Set aside.
3. In a large pan, over medium heat, melt coconut oil and sauté garlic and onions until clear. Season with salt and pepper, add the rest of the vegetables and cook until soft. Add tempeh, miso, sesame oil, ginger, water, red pepper flakes and cook for 5 minutes.
4. Remove from heat adding tahini and cooked brown rice until well mixed.
5. Assemble the cabbage rolls by placing 2-3 heaping tbsp. of filling in each one, fold in the sides and roll, placing them seam side down in baking dish.
6. Mix together sauce ingredients and pour over rolls. Lightly sprinkle with sesame seeds and bake covered for 40 minutes.