- 1 Tbsp Eden Safflower Oil
- 1 pound organic tempeh, cubed
- 1 cup chopped onions
- 2 cups green cabbage, shredded
- 1/2 cup carrots, sliced
- 1/2 cup Eden Sauerkraut, do not drain
- 1 tsp any Eden Mustard
- 2 tsp Eden Shoyu Soy Sauce
- 2 cups water
- 1/4 cup green onions, chopped for garnish
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 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.
Per serving - 241 calories, 9 g fat (35% calories from fat), 19 g protein, 20 g carbohydrate, 12 g fiber, 0 mg cholesterol, 332 mg sodium