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LOCATION: Recipes >> Vegetarian >> Tempeh Stew

Print this Recipe    Tempeh Stew

Tempeh

Cut the tempeh in 1/2 inch cubes. Cover in a pot with water and
add about 7-8 thick slices of ginger, a 4-5 inch piece of kombu
and about a 1/4 cup of tamari. Add few sprigs of rosemary.
Simmer for about 45 minutes. Drain and reserve the cooking liquid.

Roll cut about 4-5 large carrots and steam until tender. Slice
4-5 turnips into bite sized pieces and steam until tender. Shave
about 1 cup of burdock root and saut+AOk- in a little oil until
trendier. Cut about 15 Brussels sprouts in half and steam until
tender. Do the same with about 2 large sweet potatoes, one small
rudabaga, and one small buttercup squash.

Mix all the vegetables and tempeh together. Heat about three cups
of the broth from the tempeh and add about three tablespoons of
kuzu crushed and mixed with cold water to thicken. When thick add
to the vegetables and tempeh. Add the kombu which has been sliced
thinly.

Serve over brown rice.

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