Summary

Ingredients

• 250 g tempeh, fresh
• 1 tablespoon miso paste, e.g. Hacho miso
• 0.5 tablespoon ½ Dijon mustard
• 150 g wine sauerkraut or sauerkraut, to taste
• 1 tablespoon kuzu or cornstarch
• 150 g broccoli florets
• 1 medium carrot (s)
• 1 small zucchini, yellow or green
• some olive oil
• some pumpkin seed oil
• some water

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Instructions

1. Cut the tempeh into strips then into small cubes.
2. Heat some olive oil in a pan, fry the tempeh until golden brown, in between I poured some pumpkin seed oil over the tempeh because I like the taste and color so much.
3. Mix the sauerkraut with mustard, miso and 1 - 2 cups of water in a bowl. Pour the sauce over the tempeh and let it simmer for about 15 minutes.
4. Cut the broccoli into fine florets, peel the carrot and cut into narrow strips. Finely dice the zucchini. When the tempeh sauerkraut is reduced, add the vegetables and let simmer for another minute. Then add the kuzu or cornstarch and thicken the sauce a little.
5. If you want, you can also use mushrooms or other vegetables.
6. Annotation:
7. I took the recipe from my father, who died in 2003, so it`s a souvenir of him.