Cabbage Tacos with Sticky Rice, Tempeh and Roast Veggies

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THIS IS LIKE AMAZING, a rice bowl which you can EAT, mwhahaha!

I always loved the idea of using some kind of bowl to hold food as something you can nibble on, and this was perfect. I was actually going to make rice paper rolls but there was too much stuff, and I just got lazy.

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Doing it this way is so much faster and easier cos you can just scoop a lot of rice, tempeh and veggies in one large cabbage leaf (keep trying to call them lettuce for some reason). You don’t have to put like a tiny bit in each and roll it up. Those can take so much longer.

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Also, I’m excited to say that you can’t even taste the cabbage being raw or not as tasty. With the other flavours, it really gives off a sweetness. I usually scoop about two spoonfuls of rice, 5-6 slices of roast veggies and 2 tempeh. But then again, my lettuce leaves were small, especially towards the end.

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To prevent the bottom of the rice completely turning brown and burning, you may want to stir the rice often. Or, you can simply get rid of the bottom layer if it’s too hard for you. I personally love it as it gives a bit of a crunch.

Also, you can use other types of brown rice if you can’t find sweet brown rice.

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Cabbage Tacos with Sticky Rice, Tempeh and Roast Veggies

6-8 whole cabbage leaves
1 scallion

Rice
2 cups sweet brown rice
2 cups water
1 tablespoon extra virgin olive oil
1 tablespoon rice vinegar
1/2 teaspoon Himalayan/sea salt
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds

Tempeh
1/3 block tempeh
1 tablespoon low sodium soy sauce
1 tablespoon cholula chipotle/original hot sauce (or other hot sauce)
1 tablespoon white cooking wine
1 teaspoon smoked paprika
A few sprinkles ground pepper
Cooking spray

Roast
1 red bell pepper
5 fresh shiitake mushrooms
1 tablespoon extra light olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon Himalayan/sea salt
A pinch of red pepper flakes

Rice: Combine the sweet brown rice (you can use regular brown rice if you want), water, olive oil, rice vinegar and salt in a medium saucepan. Let the rice soak in the water for a couple of hours.

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Turn the heat to high and bring the rice to a boil, which should take about 8 minutes or so. Then, turn the heat to medium low (3-4) and simmer for about 40 minutes or until the rice is soft.

Once the rice is done, add the sesame seeds and stir until it’s evenly combined.

Tempeh: Cut the tempeh into thin small pieces and marinate it with the soy sauce, hot sauce, white cooking wine, smoked paprika and pepper. Leave it for about an hour or two.

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Once the rice is nearly done, start cooking the tempeh.

Spray non-stick cooking oil onto a frying pan and place the tempeh pieces evenly on the pan. Turn the heat to high-medium high (6 or slightly under). Cook one side for about 5 minutes, then flip over and cook the other side for about 2 minutes. (The first side takes longer because the stove is still heating up).

Roast: Preheat oven to 350°F (176°C).

Remove the stem and seeds of the bell pepper and chop it into small strips. Remove the stem from the shiitake mushroom as well, and slice across to make about 4-5 pieces.

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Put the bell pepper and shiitake mushroom on an oven tray and add the olive oil, onion powder, garlic powder, paprika, salt and red pepper flakes. Use your hands to give it a good toss and turn to coat everything evenly.

Bake the vegetables in the oven for about 20 minutes.

Assembling: Carefully cut the stems of the cabbage to let the leaf fall out. Add a few spoonfuls of rice, then add two slices of tempeh and finally, a small amount of roast veggies.

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Finally, chop the scallion into small pieces (slanted, if you like it to look cool) and spread it on top.

You may also want to drizzle on some extra hot sauce.

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Cabbage Tacos with Sticky Rice, Tempeh and Roast Veggies
Serves: 4
 

Ingredients
  • 6-8 whole cabbage leaves
  • 1 scallion
Rice
  • 2 cups sweet brown rice
  • 2 cups water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon Himalayan/sea salt
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
Tempeh
  • ⅓ block tempeh
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon cholula chipotle/original hot sauce (or other hot sauce)
  • 1 tablespoon white cooking wine
  • 1 teaspoon smoked paprika
  • A few sprinkles ground pepper
  • Cooking spray
Roast
  • 1 red bell pepper
  • 5 fresh shiitake mushrooms
  • 1 tablespoon extra light olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon Himalayan/sea salt
  • A pinch of red pepper flakes

Instructions
  1. Rice: Combine the sweet brown rice (you can use regular brown rice if you want), water, olive oil, rice vinegar and salt in a medium saucepan. Let the rice soak in the water for a couple of hours.
  2. Turn the heat to high and bring the rice to a boil, which should take about 8 minutes or so. Then, turn the heat to medium low (3-4) and simmer for about 40 minutes or until the rice is soft.
  3. Once the rice is done, add the sesame seeds and stir until it’s evenly combined.
  4. Tempeh: Cut the tempeh into thin small pieces and marinate it with the soy sauce, hot sauce, white cooking wine, smoked paprika and pepper. Leave it for about an hour or two.
  5. Once the rice is nearly done, start cooking the tempeh.
  6. Spray non-stick cooking oil onto a frying pan and place the tempeh pieces evenly on the pan. Turn the heat to high-medium high (6 or slightly under). Cook one side for about 5 minutes, then flip over and cook the other side for about 2 minutes. (The first side takes longer because the stove is still heating up).
  7. Roast: Preheat oven to 350°F (176°C).
  8. Remove the stem and seeds of the bell pepper and chop it into small strips. Remove the stem from the shiitake mushroom as well, and slice across to make about 4-5 pieces.
  9. Put the bell pepper and shiitake mushroom on an oven tray and add the olive oil, onion powder, garlic powder, paprika, salt and red pepper flakes. Use your hands to give it a good toss and turn to coat everything evenly.
  10. Bake the vegetables in the oven for about 20 minutes.
  11. Assembling: Carefully cut the stems of the cabbage to let the leaf fall out. Add a few spoonfuls of rice, then add two slices of tempeh and finally, a small amount of roast veggies.
  12. Finally, chop the scallion into small pieces (slanted, if you like it to look cool) and spread it on top.
  13. You may also want to drizzle on some extra hot sauce.


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