Cabbage Noodles & Veggies with Coconut Cream Sauce

Cabbage Noodles & Veggies with Coconut Cream Sauce

Table of Contents

Calories Per Serving: 250

Servings: 3


1 small head green cabbage, sliced into strips
1 pint grape tomatoes, cut in half
8 oz mushrooms, sliced thin
1/3 c canned coconut cream
1 T coconut oil
3 T Braggs nutritional yeast
1/4 c water
2 T minced onion flakes
2 T minced garlic
2 t italian seasoning
1/4 t fennel seeds
pink salt and pepper, to taste


  1. Heat coconut oil and water in wok over med-high heat
  2. Add cabbage and mushrooms
  3. Cover and cook until starting to soften
  4. Drain half of liquid 
  5. Return to stovetop
  6. Stir in coconut cream, tomatoes, onion flakes, garlic, italian seasoning, fennel seeds, and nutritional yeast
  7. Cook 5 more minutes, adding more water if more sauce is desired

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