If you have a small amount naturally-fermented sauerkraut available, you can use it as the basis for this mild and satisfying main-dish recipe.
To make this recipe gluten-free, do not use the optional shoyu, and make sure that the kind of tempeh you purchased is also gluten-free (tempeh can be made with a variety of grains).
Source: Barbara Vadnais
Ingredients
1⁄2
tempeh (cut in 1" cubes) 2 tablespoons
safflower oil 1
onion (medium-sized) 2
carrots (julienned) 1⁄2
head of cabbage (finely sliced) 1⁄2 cup
sauerkraut (plus juice)Yields:
Additional Notes
If all goes well, the result will be a mildly sweet, pleasant vegetarian stew. The character of the result may depend on the quality of the ingredients you start with, and the care with which ingredients are sliced.
Instructions
- Boil tempeh in water for 5 minutes, then drain.
- Saute pre-boiled tempeh in safflower oil until lightly browned. Set aside.
- Saute onion in safflower oil for several minutes, adding water as needed to generate a light, steaming effect.
- Add carrots and sautee for several minutes. Add water as needed to generate light steaming effect.
- Add cabbage to onion and saute several minutes more. Season with salt as necessary.
- Add tempeh, then add water to almost cover the vegetables Cover and cook at low for 15 minutes.
- At the end of the cooking process, add sauerkraut and its juice, and cook for 2 minutes at low so as not to damage the beneficial probiotics of the kraut.
- OPTIONAL: Finish with a splash of mirin and shoyu. (Recipe #824)
