Tuesday, February 3, 2015

New Recipe! Mu Shu Tempeh

When I get hungry, and a flavor pops into my head--or is it in my belly?--of what I want to eat, I look in my pantry and fridge, then I wing it.

The other day I was craving hoisin sauce. Yes, I have weird cravings. No pork on hand, so I thought I'd make some mu shu tempeh wraps. 

ALERT! Before you go any further, please know I don't follow recipes, nor do I pay attention to exact measurements. I whip up meals pretty quick. If something I cook up turns out nummy and I think I gotta share this, I then scramble to remember what I did... So feel free to take this recipe and use your best judgment and preferences to make it your own.

Mu Shu Tempeh Wraps

1-2 tablespoons of olive oil or sesame or what ever you like
1 medium onion, chopped
2-3 celery stalks, chopped
1 big carrot, grated
2-3 cups of cabbage, chopped (I used some already-shredded cole slaw mix 
1 block of tempeh, crumbled
1-2 garlic cloves, pressed,  or garlic powder
soy sauce (I love my mushroom soy sauce! If you don't do wheat, then you know there's always Bragg's or tamari)
black pepper (some white would be nice, but I didn't have any)
washed and dried lettuce leaves of your choice, or you could use rice paper wraps or I've also used sprouted grain tortillas
hoisin sauce (this brand is my favorite and you can get it at your local asian market.)
chopped green onions, optional
  1. start with the onion and celery and sauté to soften a bit
  2. add the carrots, cabbage and tempeh and pressed garlic and sauté to wilt the cabbage ( I added a bit of water to steam it a bit)
  3.  add your soy sauce, black (or white) pepper, and garlic powder (if you're using it), to taste
  4. cool it a bit, then wrap it in lettuce leaves and top with some hoisin sauce and green onions. Yumm!
If you have food sensitivities by all means, make changes. Enjoy!

1 comment:

yvs vamsi krishna said...

Thanks for posting the full details,its really a good information
veg manchurian recipe

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