Vegan - Sweet & Sour Tempeh Stew

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Excuse my spelling of pie!

 

 

* Exported from MasterCook *

 

Sweet & Sour Tempeh Stew

 

Recipe By :Amber Waves of Grain - Alex and Gale Jack

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup onions -- cut in chunks

2 cups butternut squash -- cut in chunks

2 cups rutabaga -- cut in smaller chunks than the squash and

carrots

1 cup carrots -- cut in chunks

2 cups cabbage -- cut in chunks

2 cups bok choy -- thinly sliced

4 cups spring water

1 pound tempeh -- cut in 2-inch squares

2 tablespoons barley miso

1 to 2 teaspoons kuzu

2 tablespoons apple juice

 

Wash vegetables. Remove peeling from squash. Cut root and round vegetables

into chunks. Slice bok choy thinly. Cut tempeh into 2-inch squares and saute

in skillet until brown on both sides. Layer onions, bok choy, cabbage,

rutabaga, squash, and carrots in a large stew pot. Spread tempeh on top.

 

Half-cover with water (about 4 cups) and cook 30 minutes until vegetables and

tempeh are almost done. Add sea salt and cook until vegetables are tender.

Puree miso and add to pot. Dissolve kuzu in 2 tablespoons apple juice and add

to the pot. Stir and simmer 3 to 4 minutes.

 

Something interesting to me was in the margin: Health Note, During World War 2,

prisoners of war in the Pacific who ate tempeh were less susceptible to

dysentary and other tropical diseases.

 

 

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Per serving: 331 Calories (kcal); 9g Total Fat; (23% calories from fat); 25g

Protein; 44g Carbohydrate; 0mg Cholesterol; 67mg Sodium

Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0