Gluten Free Vegan Keto Corned Tempeh & Cabbage

Gluten Free Vegan Keto Corned Tempeh & Cabbage

Ingredients

• 1 package tempeh ((8 oz, 227g))
• 1 cup vegetable stock ((8 oz, 227g))
• 1 tbsp tamari soy sauce ((8 oz, 227g))
• 1 tbsp mustard ((8 oz, 227g))
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp ground ginger
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 5 whole clove
• 2 bay leaves
• 2 tbsp extra-virgin olive oil
• 1 medium carrot ((8 oz, 227g))
• 3 cup shredded cabbage

Instructions

1. Whisk together all marinade ingredients and prepare the tempeh .
2. You have two options here.
3. Option 1 is that you can put the whole log in a zip-top bag, pour in the marinade, seal the bag and let it do its thing in the fridge overnight and then slice it.
4. Option 2 is to slice the tempeh, put it in a sealable container, cover it in the marinade and let it chill in the fridge for a few hours.
5. To cook the tempeh, place the slices at the bottom of a dutch oven and cover with the marinade.
6. Simmer for about 30 minutes on medium-low heat.
7. Remove the tempeh from the dutch oven and set aside.
8. Pour out the marinade and rinse out the pot.
9. Place the dutch oven back on medium-low heat, and pour in the olive oil.
10. Toss in the onion powder, carrots and cabbage and cover.
11. Check back every few minutes to stir the cabbage.
12. If the cabbage starts sticking to the pan, pour in a few tablespoons of water and stir everything around.
13. This will help it cook as well.
14. Once the cabbage and carrots are pretty soft, lower the heat pretty much all the way.
15. Place the tempeh on top of the cabbage and cover the dutch oven.
16. Let this cook on low for another 10-15 minutes, until the cabbage is completely soft and wilted.
17. Enjoy!