TEMPEH AND
VEGETABLES HOTPOT

by Marion Price

 

 

TEMPEH AND
VEGETABLES HOTPOT

by Marion Price

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Tempeh and Vegetable Hotpot

As the weather cools and winter approaches we intuitively change what we eat to include more warming and grounding foods: more soups and stews, more root vegetables and longer, slower cooking methods. This recipe features tempeh, the popular, nourishing plant protein , cooked together with seasonal vegetables in a tasty and warming ginger kuzu sauce. Here the tempeh is cooked separately first for extra taste and to ensure thorough cooking, but it will also work to cook all the ingredients together at one time.
Course dinner, Lunch, Main Course, Main Dish
Cuisine Macrobiotic, vegan, vegetarian
Keyword hotpot, tempeh
Servings 4 people

Ingredients

  • 1 block fresh or de-frosted frozen tempeh
  • 1 large onion sliced
  • 2 carrots sliced or cubed
  • ¼ squash cubed
  • 1 burdock root sliced
  • 2 celery stalks sliced
  • A small bunch of cavolo nero or kale chopped
  • 2 tsps olive oil
  • 2 – 2 1/2 cups water
  • 2 Tbs shoyu or tamari
  • 1 Tbs concentrated apple juice
  • 1 small piece of kombu sea vegetable
  • Bay leaves fresh thyme
  • 1 knob fresh ginger
  • 2 Tbs kuzu or arrowroot

Instructions

  • Slice the tempeh into cubes or strips and gently sauté in 1 teaspoon of olive oil until golden on both sides, cover with water, add kombu piece, bay leaves, fresh thyme,1 tablespoon of shoyu and the apple concentrate. Simmer turning occasionally until all the liquid is absorbed.
  • Slice onions and saute in 1teaspoon olive oil. Add carrots and burdock to the onions with a pinch of sea salt and sautee, add squash and continue to sautee. Cover with water and cook for 10 minutes, add celery and greens and cook for a further 5 minutes.
  • Add the cooked tempeh pieces. Dissolve the kuzu (or arrowroot) in a little cold water and stir until it is a smooth paste , then add to the vegetables liquid stirring well.
  • Add the squeezed fresh ginger juice and shouyu or tamari to taste.

Notes

Choose your favorite seasonal vegetables making sure to include hearty roots like carrots, onions and parsnips and even some more unusual ones such as burdock or dandelion roots. Squash are always a winner at this time of year adding creamy sweetness, and some fresh greens such as leeks or celery to all more nutrients and colour. Adding fresh or dried herbs give beneficial properties that protect us from colds and flu. All these ingredients combine together in a warming ginger, kuzu and shoyu sauce which is wonderful for our gut health.
You will need a frying pan and a heavy pot or saucepan.