Servings: 3
Calories: 285kcal
Equipment
- Wok
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
Instructions
- 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
Calories: 285kcal | Carbohydrates: 33g | Protein: 12g | Fat: 15g | Saturated Fat: 12g | Sodium: 59mg | Potassium: 1348mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1570IU | Vitamin C: 115mg | Calcium: 150mg | Iron: 4mg
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