Shredded cabbage saute with quinoa

 

 

 

 

For 4 Servings:

2 tbs peanut oil
1 med onion, diced
1 med summer squash (zucchini), peeled and shredded
2 med carrots, shredded
1 med head of green cabbage, shredded
2 garlic cloves, minced
2 Tbs fresh sage, finely chopped
2 tsp fresh thyme
salt, pepper and soy sauce to taste

1 cup cooked barley, rice or quinoa
Optional: 4 oz (1 cup) of veg. sausage ‘meat’ such as ‘Gimme Lean’ or seitan

Cook grains until tender. Set aside.
In a small saute pan, heat little oil and cook the crumbled sausage meat until nicely brown and set aside.
Heat little oil in a wok and add the cubed onion. Sauté for 3 mins, until transparent. Add squash, carrots, garlic and some salt. Cook while stirring occasionally, for abt. 10 minutes.
Add cabbage and chopped herbs, pepper, cook for 8-10 minutes.
Add spices to taste. Stir in the cooked veg. ground ‘meat’ and serve with the cooked and warm grains.

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