Tempeh with Sauerkraut

Photo: Down to Earth Recipes
A quick dish that pairs nicely as an entrée with rice or quinoa.
Tempeh, which originated in Indonesia, is a dense, fermented soybean cake. A mini-whisk is great to mix the horseradish & mustard as well as thoroughly dissolving the kuzu!
Yield
4-6 Servings
Vegan
Nut-Free
Entrees
Ingredients
  • ½ -
    1 teaspoon sesame oil
  • 1
    large onion, diced
  • 1
    (9-ounce or 12-ounce) package tempeh, cubed
  • 1
    large carrot, diced
  • ½
    green cabbage, quartered & sliced thin
  • ¼
    cup room temperature water + 1 cup
  • 1
    cup sauerkraut with juice
  • 3 -
    4 Tablespoons prepared horseradish
  • 3
    Tablespoons mustard
  • ½
    cup chopped scallion
  • 1
    Tablespoon kuzu root starch
    Instructions
    1. Heat sesame oil in a large sauté pan over low heat on
      low. Add in onions and sauté until translucent.
    2. Add tempeh, carrot & cabbage, stirring gently
      until mixed
    3. Add ¼ cup water; cover & steam for 10 minutes,
      adding more water if needed.
    4. Add in sauerkraut, horseradish and mustard. Stir to
      combine.
    5. Add in chopped scallions & simmer for 2-3
      minutes.
    6. Dissolve the kuzu in 1 cup water using a mini-whisk
      or a fork. Stir in kuzu mixture into sauté pan.
    7. Cover & allow to steam for 1-2 minutes. Toss to
      coat all ingredients with sauce. Serve and enjoy!