Cabbage Noodles & Veggies with Coconut Cream Sauce

Name: Cabbage Noodles & Veggies with Coconut Cream Sauce
Yield: 3 servings
Ingredients: 1 small head of green cabbage (sliced into strips); 1 pint grape tomatoes (cut in half); 8 oz mushrooms (sliced thin); 1/3 cup coconut cream (canned); 1 tbsp coconut oil; 3 tbsp Braggs nutritional yeast; 1/4 cup water; 2 tbsp minced onion flakes; 2 tbsp minced garlic; 2 tsp italian seasoning; 1/4 tsp fennel seeds; pink salt and pepper (to taste)

Calories: 285
Protein: 12g
Servings: 3

Dinner · Lunch

Method

Heat coconut oil and water in wok over medium - high heat
Add cabbage and mushrooms
Cover and cook until starting to soften
Drain half of liquid
Return to stovetop
Stir in coconut cream, tomatoes, onion flakes, garlic, italian seasoning, fennel seeds, and nutritional yeast
Cook 5 more minutes, adding more water if more sauce is desired

Nutrition per serving

Calories	285
Protein	12g
Carbs	33g
Fiber	12g
Sugar	15g
Fat	15g
Saturated fat	12g
Sodium	59mg