Tempeh with Sauerkraut

Name: Tempeh with Sauerkraut
Cuisine: Italian
Ingredients: 1 onion, thick wedge cut; Organic soy sauce; Balsamic vinegar; Avocado or olive oil for frying; ¼ cup sauerkraut, drained well, rinsed if too salty; Spring or filtered water; Spring or filtered water; ¼ head green cabbage, shredded; Avocado or olive oil for frying; 8 ounces tempeh, 1-inch cubes; 1-inch piece fresh ginger, grated, juice extracted; 1–2 teaspoons arrowroot, dissolved in small amount cold water; 1–2 teaspoons arrowroot, dissolved in small amount cold water; Small handful fresh flat-leaf parsley, minced, for garnish

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

The perfect autumn stew...hearty and warming, yes, but that’s not all. Tempeh, being a fermented soy product, has a substantial texture and a warming energy in the body. Fresh ginger, stewed onions, and cabbage warm and nourish the digestive tract to create a dish that will keep you toasty warm come winter.

Ingredients

8 ounces tempeh, 1-inch cubes
Avocado or olive oil for frying

Europe
Italy
Vegan
Winter
Autumn

Method

Cube tempeh. Generously cover the bottom surface of a deep skillet with oil, a generous splash of balsamic and soy sauce and place over medium heat.

When the oil is hot, pan-fry tempeh until golden, turning once to evenly brown. Drain on paper and set aside.

Layer onion, cabbage and fried tempeh in the same skillet. Add water to accumulate ¼-inch in the pot. Cover and bring to a