I created this recipe in the 80’s along with my fellow cooks at Green Acres Macrobiotic Restaurant. Vegan recipes were not easy not find at that time, so we created many.
Tempeh is produced by a natural culture of soybeans and sometimes other legumes, seeds, or grains. The process is very similar to that by which cheese or yogurt are made. Tempeh has a full-bodied, meaty texture and can be used as a main course and substitute for animal foods in stews, soups, spreads, sushi or sandwiches. It is readily available in natural foods stores. Tempeh is high in protein and B vitamins. Buy organic and non-GMO tempeh.
Tempeh needs to cook 20-25 minutes to be digestible. Many recipes (even the package) will tell you to pan fry on each side a few minutes. It will be very hard on your digestive system and will not taste good either. And please never eat it raw. If you want it fried, first simmer in water with kombu 20-25 minutes, drain and then fry. Kombu is a sea vegetable and is one of the most highly mineralized foods. It improves the digestibility of all beans and bean products. It has no taste and I recommend eating it.
|One 8 ounce package organic tempeh||One small to medium onion sliced thin|
|1-2 inch piece kombu seaweed||Sourdough Rye Bread (or your favorite)|
|Sesame Oil – I like the toasted variety||Mustard|
|1-2 cups natural sauerkraut||Vegan Thousand Island Dressing (optional)|
|2-3 tsp. wheat free soy sauce||Vegan or goat cheese|
Cut tempeh into 2 inch squares and slice in half down through center to make the slices thinner.
Heat sesame oil in a skillet and sauté onion a few minutes. Add tempeh slices and brown on each side. Add a cup of water, soy sauce, and kombu.
Bring to a boil, turn down heat, cover, and simmer 15-20 minutes.
Add sauerkraut and cook another 5 minutes to allow flavors to blend. If there’s a lot of water in the pan, cook uncovered at this point to reduce it.
Spread bread with mustard, and place tempeh, onions and sauerkraut on top. Add your favorite vegan cheese and enjoy.
Caraway seed makes a nice addition. Sauté with the onions.
Annie’s makes a good vegan Thousand Island dressing.
Daiya brand of vegan cheese is very good.
You can add more water and thicken with kuzu or arrowroot to make this a stew. Serve over your favorite whole, unprocessed grain.