VEGETABLE WRAPS
SERVES 2 PORTIONS
FOR THE WRAPS
4 large Savoy cabbage leaves
1 cup (250ml) vegetable stock
1 3/4 oz. (50 g) tempeh
1 small red onion
1 tsp. coconut oil
sea salt
freshly ground white pepper
1 cup (100 g) red cabbage, cut into strips
1/2 orange
1 tbsp. chopped chives
FOR THE DRESSING
1⁄3 cup (100 g) soy yogurt, or other
plant-based yogurt
1/2 tbsp. chopped parsley leaves dash of walnut oil
pinch of sea salt
pinch of freshly ground white pepper
pinch of ground cinnamon
NUTRITIONAL VALUES
Calories: 221kcal
Fat: 6.6g (2.7g S.Fat)
Carbs: 32.5g
Protein: 11.6g
Sugar: 17.3g
Sodium: 344mg
METHOD
Remove the thick central stalks from the Savoy cabbage leaves and wash them. In a saucepan, heat the stock and blanch the leaves for 2 minutes over medium heat. Take them out and rinse them in cold water before patting them dry and setting them aside.
Using a sharp knife, cut the tempeh into thin strips. Peel and finely slice the onion. In a pan, heat the oil and sauté the tempeh strips over high heat. Continue to sauté the sliced onion until it is transparent. Season with salt and pepper to taste.
Place the red cabbage in a bowl. Toss in the salt and toss thoroughly. Peel and segment the orange, reserving any juice that drips out. Combine the orange segments and juice with the red cabbage in a mixing bowl. Mix in the chives.
To make the dressing, combine the soy yoghurt, parsley, oil, salt, pepper, and cinnamon in a mixing bowl. Place the cabbage leaves on your work surface and spoon some of the red cabbage salad and tempeh down the centre of each. Fold the leaves' sides over the filling, then carefully roll up from the bottom. Finally, tie them together with string so the rolls don't fall apart while you're transporting them. For your lunchbox, wrap them in foil or plastic wrap. Separately pack the dressing.
Using a sharp knife, cut the tempeh into thin strips. Peel and finely slice the onion. In a pan, heat the oil and sauté the tempeh strips over high heat. Continue to sauté the sliced onion until it is transparent. Season with salt and pepper to taste.
Place the red cabbage in a bowl. Toss in the salt and toss thoroughly. Peel and segment the orange, reserving any juice that drips out. Combine the orange segments and juice with the red cabbage in a mixing bowl. Mix in the chives.
To make the dressing, combine the soy yoghurt, parsley, oil, salt, pepper, and cinnamon in a mixing bowl. Place the cabbage leaves on your work surface and spoon some of the red cabbage salad and tempeh down the centre of each. Fold the leaves' sides over the filling, then carefully roll up from the bottom. Finally, tie them together with string so the rolls don't fall apart while you're transporting them. For your lunchbox, wrap them in foil or plastic wrap. Separately pack the dressing.
