Tempeh with Caramelized Cabbage
A savory, easy to make, and sinfully delicious dish!
Tempeh with Caramelized Cabbage
Transform any pasta dish by adding tempeh to boost the protein and flavor - yum!
Ingredients
- 1 8 oz Tootie’s Tempeh, sliced into strips, then cut in thirds.
- 1.5 TBSP avocado or olive oil (for sautéing the tempeh)
- 1/2 medium head green cabbage (1 1/2 to 1 3/4 pounds)
- 1 medium shallot (or red onion)
- 3 to 4 large cloves garlic, minced
- 6 tablespoons (3/4 stick) unsalted vegan butter
- 1/2 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 8 ounces penne, fusilli, or rotini pasta
- 1 small bunch fresh chives, parsley or cilantro
- 2 ounces nutritional yeast, plus more for serving.
Instructions
- Cut the tempeh then sauté in avocado oil over medium heat until golden brown on both sides. Set aside. Cut the core from 1/2 head cabbage then slice thinly cut-side down (5 to 6 cups). Peel and thinly slice shallot or red onion (½ - 3/4 cup). Mince the garlic cloves. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the shallot/onions and cook until softened, about 5 minutes. Add the garlic and cook about 1 minute. Add the cabbage, season with salt and pepper, and toss to coat in the butter. Cook over medium to medium-low, stirring occasionally, until the cabbage is tender and dark golden-brown, 20 to 25 minutes. If the pan browns too much, turn the heat down slightly and stir the cabbage around or add a couple tablespoons of pasta water to loosen them up.
- Meanwhile, boil water in a large saucepan. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water, then drain the pasta. Thinly slice the chives (or parsley or cilantro). When the cabbage is ready, add the pasta and nutritional yeast. Add 2/3 cup of the reserved pasta water and toss over medium heat until a thin, glossy sauce forms. Add the chives/parsley/cilantro and tempeh to combine. Cook 3 more minutes. Taste and season with salt and black pepper as needed. Serve with a salad.