Tempeh, Cabbage, Carrots and Sauerkraut

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


tempeh (cut in 1" cubes)
2 tablespoons
safflower oil
sea salt (optional, add to taste)
filtered water
onion (medium-sized)
carrots (julienned)
head of cabbage (finely sliced)
1⁄2 cup
sauerkraut (plus juice)
mirin (optional splash)
shoyu (optional splash)

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.


  • 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)
Dietary Preferences: