Mushroom Tempeh Cabbage Cups with Sriracha Cream Sauce

Mushroom Tempeh Cabbage Cups with Sriracha Cream Sauce are a 30 minute plant based dinner that is both vegan and paleo! This easy gluten free recipe is packed to the brim with flavor.

This post is sponsored by Yellowbird Foods. All thoughts and opinions are my own. Thank you for supporting the brands that support Catching Seeds!

Picture this at dinner time:

Caramelized mushrooms and tempeh get simmered in a sweet and savory sauce until they are sticky and infused with flavor. This mixture gets tucked into crunchy cabbage leaves and then topped with a creamy-dreamy spicy sriracha sauce.

You sit down to dinner with a platter of gorgeous and nutritious Mushroom Tempeh Cabbage Cups that only took you 30 MINUTES to whip up without even breaking a sweat. Then you take a bite and your mouth bursts with a symphony of flavor, texture, and everything that is right in the world.

The real MVP of our Mushroom Tempeh Cabbage Cups is the Sriracha Cream Sauce. Its spicy, but not too spicy, impossibly creamy, and adds that extra pop of flavor that takes dinner over the top.

The sauce is easily adjustable to suit your preferred level of spice. A tablespoon of srircha in the sauce will give you a creamy and flavorful sauce with just a hint of heat. And the more tablespoons you add, the spicier your Mushroom Tempeh Cabbage Cups get. I found my sweet spot at 4 tablespoons of sriracha.

Speaking of Sriracha, my sauce of choice is the Blue Agave Sriracha by Yellowbird foods. Not only is their sauce free of preservatives and all things artificial (a big win in my book!), their sauces have so. much. flavor. Some hot sauces have one note and one note only: overwhelming spice. I prefer a hot sauce that adds flavor to a dish rather than sauces that cover flavor up.

This Blue Agave Sriracha is spicy from ripe red jalapeños, sweet from agave, and acidic from both tangerine juice and lime juice. Its fresh. Its flavorful. And its been on all of my food lately.

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Mushroom Tempeh Cabbage Cups with Sriracha Cream Sauce

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• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Entree
• Cuisine: dairy-free, egg-free, gluten-free, grain-free, nut-free, paleo, refined sugar-free, vegan, vegetarian

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Description

Mushroom Tempeh Cabbage Cups with Sriracha Cream Sauce are a 30 minute plant based dinner that is both vegan and paleo! This easy gluten free recipe is packed to the brim with flavor. Caramelized mushrooms and tempeh get simmered in a sweet and savory sauce until they are sticky and infused with flavor. This mixture gets tucked into crunchy cabbage leaves then topped with a creamy-dreamy dairy free spicy sriracha sauce made with cashews! 

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Ingredients

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For the Mushroom Tempeh Cabbage Cups:

• 1 tablespoon avocado oil
• 1 onion (chopped)
• 6 cups sliced crimini mushrooms
• 8 ounces tempeh (cut into bite-sized cubes)
• ¼ cup water
• 3 tablespoons liquid aminos OR tamari
• 3 tablespoons maple syrup
• 2 tablespoons freshly squeezed lime juice
• 2 garlic cloves (minced)
• 1 tablespoon freshly grated ginger
• 1 tablespoon Yellowbird Foods Sriracha
• 8 leaves of cabbage OR butter lettuce
• Cilantro and extra sriracha to garnish

For the Sriracha Cream Sauce:

• 1 cup cashews (soaked for 4 hours or overnight, rinsed and drained)
• ⅓ cup water
• 2 tablespoons freshly squeezed lime juice
• 2-4 tablespoons Yellowbird Foods Sriracha (more or less to taste)

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Instructions

1. Heat the avocado oil in a large pan over medium-high heat. Add in the onions and mushrooms and cook until caramelized, about 7-10 minutes.
2. While the mushrooms and onions are cooking, stir together the water, liquid aminos, maple syrup, lime juice, garlic, ginger, and sriracha in a small bowl.
3. Once the onions and mushrooms are caramelized, add in the tempeh and sauce mixture. Reduce heat to a simmer, and cook, reducing the sauce, until the mixture is sticky, about 7-10 minutes.
4. While the sauce is reducing, add all the sriracha cream sauce ingredients into a high speed blender. Blend on high, scraping down the sides as needed, until the sauce is smooth.
5. To assemble your Mushroom Tempeh Cabbage Cups spoon the mushroom tempeh mixture into each cup. Top with Sriracha Cream Sauce, cilantro, and extra sriracha. Serve and enjoy.

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Nutrition

• Serving Size: 0
• Sugar: 0
• Sodium: 0
• Fat: 0
• Saturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 0
• Fiber: 0
• Protein: 0
• Cholesterol: 0