Dandelion Greens Tempeh And Red Cabbage Recipes

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DANDELION GREENS, TEMPEH AND RED CABBAGE



Dandelion Greens, Tempeh and Red Cabbage image

I saw this recipe on a chat board I visit and LOVED it - I made a few modifications. . .and VOILA!! A family favorite is born.

Provided by Tessa Morales

Categories     Tempeh

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 261.8, Fat 20.7, SaturatedFat 2.9, Sodium 561.3, Carbohydrate 18.7, Fiber 4.8, Sugar 8.3, Protein 4.5

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