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Tempeh and Sauerkraut Skillet

Serves 5 | Prep Time 10 minutes | Cook Time 30 minutes

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Ingredients

1 Tbsp Eden Organic Safflower Oi

1 pound organic tempeh, cubed

1 cup chopped onions

2 cups green cabbage, shredded

1/2 cup carrots, sliced

1/2 cup Eden Organic Sauerkraut, do not drain

1 tsp any Eden Organic Mustard

2 tsp Eden Shoyu Soy Sauce

2 cups water

1/4 cup green onions, chopped for garnish

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Directions

Heat oil in a skillet, sauté tempeh for 5 minutes to brown. Add onions, cabbage, carrots, sauerkraut, mustard, shoyu and water. Cover, bring to a boil and reduce to low. Simmer 20 minutes. Remove cover, turn up flame and cook until most of remaining liquid is gone. Mix in green onions and serve.

Variation: Eden Organic Kuzu Root Starch may be added to the remaining liquid, instead of cooking it off, if a sauce is desired. Simply dilute 2 to 3 teaspoons of kuzu root starch in 1 1/2 tablespoons cold water. Slowly pour the kuzu into the skillet, stirring constantly to prevent lumping. As soon as the sauce becomes thick turn off the flame and serve.

Nutritional Information

Per serving: 220 calories, 8g fat (35% calories from fat), 17g protein, 18g carbohydrate, 7g fiber, 0mg cholesterol, 265mg sodium

Related Recipes

American, Condiments, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, No Sweetener Added, Oils, Sauerkraut, Side Dish, Vegan



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