|2 servings||calories per servings 550||protein serving 32 g||carbs per serving 56 g||total fat per serving 27 g|
We love thick, mayo-based slaw as much as the next Southerner (especially when it’s with a heap of barbecue) but Chef Zu’s vegan version has us drooling just the same. It uses ribbons of red cabbage and collards, raisins for sweetness and – get this – peanut butter for creaminess. Tempeh, seasoned with French Picnic salt by Beautiful Briny Sea in Atlanta and seared until lightly browned, provides hearty protein for this dish. A little cilantro and lime brightens it all up.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Slice tempeh crosswise into about 8 strips.
• Zest, halve and juice lime.
• Discard collard stems. Thinly slice leaves.
• Quarter cabbage, and cut away core. Thinly slice 1 cup cabbage (save remaining cabbage for another use).
• Grate carrot.
• Peel, halve and thinly slice 1/4 cup onion (save remaining onion for another use).
• Peel and mince garlic.
• Pick and chop cilantro leaves.
In a bowl, gently toss tempeh with half of lime juice, half of lime zest, 1/4 teaspoon French Picnic salt and 1/4 teaspoon black pepper.
• In a large bowl, combine collard leaves, vinegar and 1/4 teaspoon French Picnic salt.
• Using your hands, lightly crush collard greens. Let rest 5 minutes.
While collards rest:
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When hot, add tempeh. Cook without disturbing until lightly browned on bottom, 2-3 minutes.
• Flip tempeh. Cook without disturbing until lightly browned on other side, 2-3 minutes.
• To collards, mix in cabbage, carrot, onion, remaining lime juice and remaining zest.
• Add peanut butter, sorghum, garlic and 1/8 tsp. red pepper flakes (use more or less to adjust spiciness to taste). Mix and crush well.
Fold in raisins and cilantro.
• Divide collard slaw between 2 plates.
• Top with tempeh, and enjoy!
Chef Zu is a Holistic Nutritionist, Urban Agriculturalist & Plant Based Chef who focuses on providing "Health & Wellness" to less fortunate communities through facilitating programs based around culinary arts, agriculture and nutrition.Learn More...