Home / Recipes / Gluten Free / Low Carb Vegan Cabbage and Mushroom Sauté
Low Carb Vegan Cabbage and Mushroom Sauté
⏱ Prep: 10 min🔥 Cook: 10 min⏰ Ready: 20 min
164Calories
7.3gNet Carbs
5gProtein
12.2gFat
How to Make It
Step 1
Thinly slice the red and white cabbage. Thickly slice the mushrooms. Melt the coconut oil in a skillet over a medium/high heat. Add the sliced cabbage. Pan fry for 2 minutes to soften. Add the mushrooms and pan fry for two minutes more to brown and soften the mushrooms.
Step 2
Add the tamari sauce, sesame oil, and lime juice to the skillet. Stir well to coat the vegetables in the flavorings. Cook through for a minute more. The cabbage should be tender and starting to caramelize at the edges.
Step 3
Slice the scallions. Add the scallions to the skillet along with the sesame seeds. Pan fry for a minute more. Serve the dish hot with your preferred Keto vegan sides or toppings.
Ingredients
- Scallions – 2 medium – 4 1/8″ long
- Tamari sauce – 2 tbsp
- Sesame oil – 2 tsp
- Lime juice, fresh – 2 tsp
- Cabbage, green, raw – 1.5 cup
- Mushrooms – 1 cup
- Red cabbage – 1 cup
- Sesame seeds – 1 tsp
- Coconut oil – 1 tbsp
