Mushroom Tempeh Cabbage Cups with Sriracha Cream Sauce are a 30 minute plant based dinner that 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! | CatchingSeeds.com
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