Tempeh Cabbage Rolls - alive magazine

Name: Tempeh Cabbage Rolls - alive magazine
Ingredients: 1 Tbsp (15 mL) white vinegar; 1 medium red cabbage; 2 Tbsp (30 mL) extra-virgin olive oil; 1 medium onion, diced; 5 large button mushrooms, chopped; 3 garlic cloves, minced; 1/4 tsp (1 mL) salt; 1 - 8 oz (225 g) package tempeh, thawed if frozen; 1 Tbsp (15 mL) organic tamari, gluten-free if preferred; 1/2 cup (125 mL) finely chopped walnuts; 1/2 - 5 1/2 oz (156 mL) can tomato paste; 1/2 cup (125 mL) chopped fresh dill; 1/2 tsp (2 mL) freshly ground black pepper

www.alive.com

Cabbage is the new kale. As part of the same cruciferous family of veggies, cabbage provides the cancer-protective benefits kale does. By filling with tempeh…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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