Tempeh Cabbage Rolls

Ever get a hankering for Asian style appetizers?

Well, this recipe is for YOU…and you, and YOU! Welcome to my kitchen, where I love to prepare healthy, yet simple foods with flare! These delicious rolls have a lively crunch and a sweet and tangy taste you will love as a starter or even as an entree! They are similar to lettuce wraps, but I actually prefer cabbage because it’s much more hearty and doesn’t wilt and collapse like lettuce does when it’s moist. I think you will enjoy this version and I would love to hear what you think when you try them!


  1. 1 block organic tempeh, crumbled

  2. 1 cup shredded carrots

  3. 1-2 shallots, minced

  4. 1 scallion, chopped

  5. Kelp noodles (optional)

  6. 1/4 cup Soyaki sauce (Trader Joe’s makes this)

  7. 1 tbsp. tamari

  8. 1 tsp. raw agave

  9. 1/4 fresh lemon, squeezed

  10. 1 pinch cayenne pepper

  11. 1 tbsp. unrefined coconut oil

  12. 6 cabbage leaves (for your rolls)

  13. Sriracha sauce (optional)

Put tempeh, carrots and shallots in a medium sized bowl and add Soyaki, tamari, agave, lemon juice and cayenne pepper. Mix until coated well. Heat coconut oil in medium pan on medium/high. Cook tempeh mixture until well done and golden.

Take your cabbage leaf and place some cut up kelp noodles in first. Next, add the tempeh mixture. Layer with shredded carrots and finally scallion. Top with Sriracha if you like some heat!

For more easy recipes or help with creating a healthier diet and lifestyle,

contact Dori at (323)905-4483

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