Cabbage and Noodle Skillet
1 teaspoon caraway seeds
1-2 teaspoons poppy seeds, optional
1 teaspoon sea salt
2 tablespoons neutral cooking oil (not olive)
1/2 (12 ounce) package bacon flavored tempeh
8 ounces vegan egg noodles (I use 1/2 bag extra wide no egg pasta ribbons)
1/2 large head cabbage, thinly shredded (about 8 cups)
1/2 large sweet onion (vidalia) or 1 medium Spanish onion, sliced thinly
1 1/2 tablespoons good quality apple cider vinegar (I use Bragg's organic)
1 (12 ounce) container vegan sour cream (I use Sour Supreme)
vegan bacon bits, for garnish (I use Frontier Bac’Uns)
1. Add caraway, poppy seeds, and salt into a small bowl. Put a large pot of water on the stove at high heat. In the meantime, heat the oil in a large nonstick skillet.
2. Cook tempeh in skillet until brown and crisp looking; remove from pan and drain on paper towels. Place pasta in boiling water, and cook according to package directions.
3. At the same time, put the cabbage, onion, seed mixture, and vinegar into the hot skillet and cook in the bacon flavored oil. Cook over medium-high heat, stirring occasionally.
4. When the pasta is done, crumble the tempeh into the cabbage and stir to combine. Take the skillet off the hot stove and add the noodles (I use a spider directly from the water to the skillet).
5. Stir to combine well. Stir in the vegan sour cream. Transfer onto a serving dish and sprinkle with vegan bacon bits.
Source of recipe: This is an old hand me down Pennsylvania Dutch recipe that is always adapted by whomever is doing the cooking. It has been “veganized” by me.