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Asian Sauteed Tempeh and Root Vegetables

Tempeh is Indonesia's gift to us all. A fermented soybean cake, this traditional Asian food is packed with protein, low in fat and completely satisfying. Its almost meaty texture makes any dish feel more familiar and comforting. In this vegan main course recipe, we combine tempeh with fortifying root veggies and ginger to stimulate circulation. 


Toasted sesame oil 
1 cup fine burdock matchsticks 
sea salt 
1 cup fine carrot matchsticks 
8 ounces tempeh, cut into 1-inch cubes 
spring or filtered water 
soy sauce 
1-inch piece ginger, grated, juice extracted 

Heat a small amount of oil in a skillet. Saute burdock, with a pinch of salt, until shiny with oil, about a minute. Spread burdock evenly over the surface of the skillet, top with carrot and then tempeh. Add water to just cover the burdock. Cover and cook over medium-low heat for 5-7 minutes. 

Season lightly with soy sauce, add ginger juice, cover and cook until all liquid has been absorbed into the dish, 5-7 minutes more. (If any liquid remains at this point, remove the cover and continue cooking until liquid has absorbed.) Stir gently to combine and transfer to a serving platter. Serve immediately. 

Makes 4-6 servings. 
Note: For added richness and warmth, you may lightly fry the tempeh before adding to the recipe. 


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