Sauerkraut Tempeh

Jan 20 2015 by Sjon Welters  |  no comments yet

Before I get started with another simple tempeh dish I want to make a few notes about ingredients and equipment. In my recipes I state what I use and what I prefer, but always adjust to your own tastes and what you have on hand. The idea is that is is EASY. Don’t go out of your way to buy specific things if you have something similar in the house. If I use rice syrup in a recipe, you can replace it with maple syrup, barley malt, honey, molasses or whatever you have around. Yes, it may taste a bit different, but chances are it will still taste good (the molasses will be the most different). So don’t fret about it. If I say cast iron, use whatever you’ve got.  My main point is, be creative with what you have in your kitchen. I make up the dishes I cook as I go along. If it’s good, I share the recipe here. But that doesn’t mean it’s the only way to make it taste good.

That being said, here’s the recipe:

 Sauerkraut Tempeh

  • 1# Rhapsody Tempeh
  • 2 to 4 cups sauerkraut (locally made or homemade is best)
  • soy sauce (optional)
  • frying oil

 

 

So, first deep fry the tempeh either in strips (for sandwiches) or cubes (for salads or on it’s own). For directions on how to deep fry check out my Teriyaki Tempeh recipe. Place the deep fried tempeh in a cast iron pot and cover with the sauerkraut. The more sauerkraut liquid, the better. Add water so that there is about half an inch of liquid on the bottom of the pan. Place a lid on the pot and bring to a boil. Give it a good and gentle stir and then cook with the lid on for about 5 minutes. Remove the lid and taste the tempeh. Add a little bit of soysauce to taste if desired. Be careful as sauerkraut contains a lot of salt already. Continue to simmer stirring frequently until the liquid is gone. All done! I said this one was easy.

Note: The sauerkraut I used in the above photo was homemade with onions and carrots in it. Tastes just like sauerkraut!

To make it even easier, steam the tempeh for 15 minutes and then gently saute it in the cast iron pan. It won’t be quite as rich and may crumble a little but is still very tasty on a lazy day!

Enjoy!

 

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