2.2K Views 9 years ago

Macrobiotic Sweet and Sour Tempeh
[Vegan, Gluten-Free]

TH By: The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness

Author Bio

Marrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the... Read More

Order with Instacart Download Our App

Vegan Macrobiotic Sweet and Sour Tempeh with root vegetables

Discover more recipes with these ingredients

Macrobiotic Sweet and Sour Tempeh [Vegan, Gluten-Free]

183

Dairy Free

This hearty stew blends tastes, flavors, and textures in delicious, uplifting harmony. Tempeh, carrots, burdock, and lotus root are combined with a sweet, tangy sauce that pairs perfectly with brown rice.

Ingredients You Need for Macrobiotic Sweet and Sour Tempeh [Vegan, Gluten-Free]

8 ounces tempeh, cut into bite-size triangles or squares
Safflower oil, for deep-frying
1 tablespoon sesame oil
1 cup sliced onion (1/4-inch quarter-moons)
3/4 teaspoon sea salt, divided, plus more to taste
1 cup roll-cut burdock
1/2 cup sliced lotus roots (1/4-inch half-moons)
1/2 cup roll-cut carrots
1/2 cup chopped cauliflower (bite-size florets)
2-inch square piece kombu
1 cup Shiitake broth or water
1/2 cup apple juice
2 tablespoons brown rice syrup
2 tablespoons brown rice vinegar
2 tablespoons shoyu
2 tablespoons kuzu, dissolved in 3 tablespoons cold water
Parsley or scallions, for garnish

Order with Instacart Download Our App

How to Prepare Macrobiotic Sweet and Sour Tempeh [Vegan, Gluten-Free]

Deep-fry tempeh pieces in heated safflower oil until golden. Set aside to cool.
In a skillet, heat sesame oil and saute onion for a few minutes with 1/8 teaspoon of the sea salt until onion turns translucent.
Add burdock and 1/8 teaspoon of sea salt. Keep sautéing until burdock aroma turns from woody to sweet. Add lotus root, carrots, cauliflower, kombu, Shiitake broth or water, apple juice, and 1/4 teaspoon of sea salt. Bring to a boil, cover, reduce flame to low, and simmer for 20 minutes.
Add rice syrup, rice vinegar, shoyu, remaining 1/4 teaspoon of sea salt, and fried tempeh.
Cover and simmer for 10 minutes.
Taste broth and adjust flavor if necessary. Add dissolved kuzu while mixing gently until the broth thickens.
Simmer for another 5 minutes. Serve with garnish.

Notes

From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.