Vegan Cabbage and Mushroom Sauté

About

This quick and easy vegan Keto recipe makes a tasty lunch or light dinner option. Our simple low carb dish is prepared with shredded red and white cabbage, tender mushrooms, scallions, crunchy sesame seeds, coconut oil, tangy tamari sauce, sesame oil, and a touch of lime juice. Ready in no time at all, this is a great plant-based meal for weeknights when you are short on time.

What is Tamari Sauce?

Tamari sauce originates from Japan, and much like soy sauce, is made from fermented soybeans. The main difference between tamari and soy sauce is that tamari is generally wheat-free, making this a great option for coeliacs or those on a wheat-free diet. It is important, however, to check the labels on each brand to be sure that they are completely free from wheat. If preferred, you can, of course, use soy sauce in this recipe in the same quantities. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Make This Sesame Free?

Sesame is an increasingly common allergy and may need to be avoided entirely by some. If you would prefer to make the recipe sesame-free, there are some great Keto-friendly alternatives. You can omit the sesame oil and add a touch more lime juice or even a little extra coconut oil if more oil is needed. You can also omit the sesame seeds and stir through some toasted coconut flakes at the end of cooking for some added crunch.

Ingredients

2 medium – 4 1/8" long scallions
2 tablespoon tamari sauce
2 teaspoon sesame oil
2 teaspoon lime juice, fresh
1 ½ cup cabbage, green, raw
1 cup mushrooms
1 cup red cabbage
1 teaspoon sesame seeds
1 tablespoon coconut oil

Instructions

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.
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.
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.