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Tempeh, Cabbage, Carrots and Sauerkraut

Barbara Vadnais
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).
Print Recipe
Course Vegetable Dishes
Servings 3 Servings

Ingredients
  

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

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)

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.