Roasted Cabbage Wedges with Tempeh Bacon

Name: Roasted Cabbage Wedges with Tempeh Bacon
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 tbsp coconut aminos; 2 tbsp avocado oil; 1 tbsp apple cider vinegar; 1 tbsp maple syrup; 2 tsp smoked paprika; 1 tsp garlic powder; Pinch of cayenne; 8 oz tempeh, cut into 0.25-inch strips; 1-2 tbsp avocado oil; 1 large green or savoy cabbage, cut into 8 wedges; 1 tsp grated lemon zest; 0.25 cup lemon juice; 2 tbsp extra-virgin olive oil; 4 garlic cloves, smashed and chopped; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; Pinch of red pepper flakes; 2 tbsp finely chopped fresh chives

Charred-then-roasted cabbage wedges basted with a lemon-garlic dressing and topped with smoky maple-paprika tempeh 'bacon' for a fiber-rich twist on the wedge salad.

From The Young Forever Cookbook

Roasted Cabbage Wedges with Tempeh Bacon

Prep: 10 min
Cook: 55 min
Total: 1 h 5 min
Yield: 6 servings
Category: Side Dish

Nutrition (estimated)

per 1 wedge

Calories: 260 kcal
Protein: 10 g
Fat: 18 g
Carbs: 18 g
Fiber: 6 g
Sugar: 8 g
Sodium: 660 mg

Ingredients

3 tbsp coconut aminos
2 tbsp avocado oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp smoked paprika
1 tsp garlic powder
Pinch of cayenne
8 oz tempeh, cut into 0.25-inch strips
1-2 tbsp avocado oil
1 large green or savoy cabbage, cut into 8 wedges
1 tsp grated lemon zest
0.25 cup lemon juice
2 tbsp extra-virgin olive oil
4 garlic cloves, smashed and chopped
1 tsp kosher salt
0.5 tsp freshly ground black pepper
Pinch of red pepper flakes
2 tbsp finely chopped fresh chives

Tempeh Cabbage

Instructions

Heat oven to 400°F; set racks in the middle and bottom. Line 2 baking sheets with parchment.
Tempeh bacon: Whisk coconut aminos, avocado oil, vinegar, maple syrup, paprika, garlic powder, and cayenne. Add tempeh strips and toss gently. Marinate while preparing the cabbage.
Cabbage: Heat 1 tbsp avocado oil in a large cast-iron pan. Sear cabbage wedges in batches 3 min per side until deeply golden, adding oil as needed. Transfer to one baking sheet.
Whisk lemon zest and juice, olive oil, garlic, salt, pepper, and pepper flakes. Baste each wedge generously and pour remaining mixture over cabbage. Roast on middle rack 40 min until soft at the core with crispy edges.
Transfer tempeh from marinade to the second sheet, spacing evenly; reserve marinade.
After cabbage has roasted 15 min, place tempeh on bottom rack. Roast 10 min, flip, baste with reserved marinade, and roast 8–10 min more until caramelized and crisp.
Arrange cabbage on a platter, crumble tempeh bacon over, and sprinkle with chives.