Cabbage Wraps Part 2: Asian Vegan Wraps
So, in part two of my explorations in the world of cabbage wraps, I decided to do an Asian twist. Learning from my last wrap, I changed to a softer green cabbage. When I made my Vegetarian Reuben last week, I just peeled off four top leaves and wrapped them in paper towels, then chopped into the cabbage for the Reuben’s slaw. Now, a few days later, they worked wonderfully to hold my soy crumble mixture. Because couscous cooking depends on what you are using (boxed or bulk), I have the ingredients list cooked couscous. However, feel free to prepare the couscous while you saute the onions. An easy meal for a week night, give it a try! (sorry no pics for this one, I forgot oops! Next time I make it, I will update with a picture)
Asian Vegetarian Wraps
- 4 leaves of cabbage found under the first or second layer of cabbage (also could use endives, romaine, butter lettuce)
- 1 tb olive oil
- 2 cups of soy crumbles by Morningstar Farms©
- 2 cloves of garlic minced
- 1 yellow pepper chopped
- 1/2 onion chopped
- 1/4 cup of shredded carrot
- 1/8 cup of chili peppers diced
- 1/2 cup of chopped almonds
- 1 tb of sliced ginger
- 1 tb soy sauce
- 1 tsp sesame oil
- 1 tb hoisin sauce
- 1 cup of whole wheat couscous, cooked.
- In a saute pan, saute the onions, garlic and green pepper.
- Once the onions are translucent throw in the soy crumbles,carrots, chili peppers, almonds, ginger, soy sauce, sesame oil, and hoisin sauce. Saute for a few minutes until everything is mixed well together
- On a plate, place two cabbage leaves together for each serving. Put a scoop of couscous on top, then place the soy crumble mixture on the cabbage.