Ingredients
2 tablespoons grapeseed oil, plus
extra for serving
6 ounces bakon flavored tempeh, diced
2 onions, cone #2
sea salt and freshly ground black
pepper
5 garlic cloves, minced
1 ½ head cabbage green cone #4
2 quarts vegetable stock
two (14.5-ounce) cans cannellini
beans, drained and rinsed or freshly cooked
2 bay leaves
2 sprigs fresh rosemary
1 sprig fresh thyme
1 container sour cream – tofutti or
other
¾ cup grated veg cheese- optional
Instructions
On the11 inch skillet, heat the oil over
medium; add the tempeh and cook until lightly browned and crispy, about 7 to 8
minutes, Set aside. In 7 qt Pan –
preheat Add oil , onions, cabbage cook until they begin to soften, about 5 to 7
minutes. Add in the garlic and cook for 30 seconds more. Add one cup of the
stock to the pan, scraping up any browned bits. Add the remaining stock, beans,
bay leaves, rosemary, thyme.. Bring to a high simmer, cover, lower the heat and
simmer for 15 minutes. Add in the sour cream, tempeh & Cheese. Taste for seasoning.
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