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Monday, June 11, 2018

Vegan Fried Cabbage & Tempeh Bacon

So the other day I was scrolling through Facebook and I came across a post from someone for Southern Fried Cabbage and Bacon. This post was from someone who is not vegan but I thought, I bet this would be really good with tempeh #FakinBacon. And I thought how could I make this dish a little more hardy. Potatoes and mushrooms should be added I said to myself. Oh and some onions too. 

My version is not oil free but it most definitely could be made without oil. You would just have to cook everything with some vegan vegetable broth. I do not recommend water because there would be no extra flavor. 

Let's get to the recipe. Here is what you will need. 

1 pkg of LightLife Tempeh Fakin Bacon
8 ounces of portabella mushrooms roughly chopped
1 onion diced
4 baby gold potatoes diced
1/2 head of cabbage chopped into 1" pieces
cold pressed extra virgin oil for cooking tempeh
vegan vegetable broth for cooking the potatoes and cabbage
1 tsp garlic powder
Adobo seasoning or salt

In a large fry pan, heat up some extra virgin olive oil over medium heat and cook the tempeh until it looks really crispy on both sides. Once the tempeh has finished cooking, transfer to plate. When it is cooled, chop into 1/2" pieces. 

In the same pan, saute the onion and mushroom until the onions are golden and the mushrooms have been cooked down. 

Add the potatoes and about 1/2 cup veg broth. Give it a good stir and cover. Let it simmer for 10 - 15 minutes or until the potatoes are almost done. 

Add the cabbage, tempeh, garlic powder and Adobo. Give it another good stir. Cover and let it cook for another 10 minutes. Add more broth if needed to prevent everything from sticking. 

Give it a sample taste to make sure it is well seasoned and to your liking. Serve and enjoy.

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