Tempeh-Peanut Cabbage Rolls

July 12, 2008 at 11:05 am | Posted in Vegan Recipes | Leave a comment
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Last night I felt like making something combining tempeh and peanuts. I also had in my mind a cabbage roll that I had made back before I was vegetarian or vegan, which had ground beef, rice, and blue cheese in it. I decided I wanted to make something similar, but vegan! I looked at what I had on hand, and made this up– and it really turned out pretty good! (I’ll share the exact amounts that I used, but be warned that there are plenty of leftovers. This would make enough for at least 6 people, I believe. If you’re cooking for fewer people, use less!) So here it is!

Tempeh-Peanut Cabbage Rolls

  • Napa cabbage leaves
  • 8 oz. tempeh
  • 1 cup (uncooked) brown sushi rice
  • 1/2 cup raw unsalted peanuts
  • 1/8 cup sunflower seeds
  • 2 cloves garlic, minced
  • 1/4 cup creamy peanut butter
  • 1 1/2 tsp. raw sesame tahini
  • 1/4 cup tomato sauce
  • 2 tsp. caraway seeds

Rinse off the cabbage leaves, and let them dry. Boil the sushi rice with the peanuts, until done (use about 1 1/2 or 2 cups water). Meanwhile, boil the tempeh separately, for about 15 minutes. When the tempeh is done, place it in a large mixing bowl. Add all the remaining ingredients (except the cabbage), and mix well. When the rice is done, add it to the mixing bowl. Place a large spoonful of the tempeh mixture in the top part of each cabbage leaf, and roll it up, securing with a toothpick.

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