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Tempeh with Cabbage and Onions

This simple main course is satisfying, filling, and nutrient dense, this easy- to- make recipe will become a go-to in your busy life. The fermented nature of the tempeh helps strengthen digestion and the cabbage serves as an anti-inflammatory for your cardiovascular system. 


3 tablespoons avocado oil
3 cloves fresh garlic, thinly sliced
1 red onion, thinly sliced into thin half moon slices
8 ounces tempeh, crumbled
Soy sauce
2 teaspoons brown rice syrup
1/4 head green cabbage, shredded
1/2 cup fresh or /frozen corn kernels

Place oil, garlic, and onions in a skillet over medium heat. When the onions begins to sizzle, add tempeh , and a splash of soy sauce, and the rice syrup. Sauté for 3–4 minutes, until the tempeh is beginning to brown and the onions are soft.

Stir in cabbage and corn and, season to taste with soy sauce; cover, reduce heat to low, and cook until the cabbage is quite soft, 10–15 minutes. Stir well to combine and serve.

Makes 4-5 servings. 


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