Tempeh with Lotus Root and Sauerkraut
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. The lotus root, a many-chambered tuber vegetable is beneficial to our lung function, balancing moisture and increasing our breathing capacity. Fresh ginger, stewed onions and cabbage, warm and nourish the digestive tract to create a dish that will keep toasty warm come winter.
Makes 3-4 servings
- 8 ounces tempeh, 1-inch cubes
- avocado oil for frying
- 1 onion, thick wedge cut
- 1/4 head green cabbage, shredded
- 1 small lotus root, halved lengthwise, 1/8-inch thick slices
- spring or filtered water
- ½ cup sauerkraut, drained well, rinsed if too salty
- 1-inch piece fresh ginger, grated, juice extracted
- organic soy sauce
- 1-2 teaspoons kuzu/arrowroot, dissolved in small amount cold water
- small handful fresh flatleaf parsley, minced for garnish
Step By Step Instructions:
Cube tempeh. Generously cover the bottom surface of a deep skillet with oil 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, lotus root and fried tempeh in the same skillet. Add water to accumulate 1/4 -inch in the pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer until cabbage is quite limp, about 15 minutes. Add sauerkraut, ginger juice and season lightly with soy sauce (considering the salt in the sauerkraut). Cover and simmer 5-7 minutes more. Stir in dissolved kuzu/arrowroot to form a thin glaze over the stew. Transfer to a bowl and serve garnished with parsley.
COOK’S TIP: You can use other vegetable oils for frying if you can’t find or don’t want to invest in avocado oil, but try to use the best quality your wallet allows. I would go with sunflower or safflower oil if not avocado.