Vegan Stew

TEMPEH STEW
Adapted from: Whole World Cook Book , Avery Publishing, Wayne NJ, 1984
This is a wonderful one pot stew that is VEGAN!
1 pound tempeh
¼ cup Sesame Oil for frying (can use olive oil)
1-2 Tbsp Miso paste (add in at the end)
1-2 Tbsp prepared mustard ( an option is to use prepared Aoli)
½ Cup sauerkraut
1-2 Cups water
2 Tbsp arrowroot powder dissolved in ¼ cup water (obedience plant – Maranta arundinacea)
1 bunch broccoli, with florets and sliced stems (outer fiber removed)
½ pound carrots, sliced into half moons
½ cup shitake mushrooms, sliced

DIRECTIONS:
Cut tempeh into 8 thin slices, quarter tempeh and cut in half again. Pan-fry in hot oil until golden.
Remove tempeh from pan and sauté sliced mushrooms, broccoli stems and carrots for 3 minutes.
In a bowl combine prepared mustard, sauerkraut and water for sauce. Place all ingredients back into fry-pan . Cover pan and bring to boil. Reduce heat and simmer for 10 minutes . Add the arrowroot/water solution to the stew and stir until it thickens
In the last 5 minutes add the broccoli florets on tops until lightly tender.
When cooking is complete, dissolve the miso in 1/8 cup of water and stir in the miso to preserve the live bacteria.
Serve over quinoa ( option: short or long brown grain rice).

Enjoy your Vegan Stew

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