INGREDIENTS
2
bay leaves
3 cups
cabbage
1 medium
carrot
1 tbsp
coconut aminos
2 tbsps
extra virgin olive oil
1/2 tsp
garlic powder
1/2 tsp
ground coriander
1/2 tsp
ground ginger
1/4 tsp
ground pepper
1 tbsp
mustard
1/4 tsp
onion powder
1/2 tsp
onion powder
4 servings
Salt & Pepper
1/4 tsp
sea salt
1 package
tempeh
1 cup
vegetable stock