Amber Waves: Sweet & Sour Tempeh Stew

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* Exported from MasterCook Mac *

 

Sweet & Sour Tempeh Stew

 

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

Serving Size : 1 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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

1 cup onions -- cut into chunks

2 cups butternut squash -- cut into chunks

2 cups rutabaga -- cut in small chunks

- smaller than the squash and carrots

1 cup carrots -- cut into chunks

2 cups cabbage -- cut into chunks

2 cups bok choy -- thinly sliced

4 cups spring water

1 pound tempeh -- cut in 2 " squares

2 tablespoons barley miso

1 teaspoon kuzu -- to 2 tsp

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

square 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.

 

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Per serving (excluding unknown items): 1308 Calories; 37g Fat (23%

calories from fat); 99g Protein; 172g Carbohydrate; 0mg Cholesterol;

255mg Sodium

Food Exchanges: 8 1/2 Starch/Bread; 10 Lean Meat; 6 1/2 Vegetable; 2 Fat

 

 

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