Mustard and Sauerkraut Tempeh

Autumn: Gather energy inwards with foods that warm your core, keep you strong, and help ward off colds and flu.

Mustard and Sauerkraut Tempeh

Serves 5 - 6 

Ingredients

Oil for pan frying

1 x 300g (91/2 oz) block plain tempeh, cut into half lengthways, then into bite sized triangles

1 cup (300g or 9½ oz) sauerkraut

¼ large white cabbage, thinky sliced

1 large carrot, cut into matchsticks

2 cups (500 ml or 16 fl oz) stock

3 tablespoons rice malt

2 tablespoons smooth Dijon mustard

½ teaspoon sea salt, if required (check how salty the sauerkraut is) 

1 bunch chives, finely chopped

Method

Heat the oil in a fry pan

Fry the tempeh until it is crisp and golden brown

Remove tempeh, from the oil and drain well

Place tempeh, sauerkraut and vegetables in a large pan

Combine the stock with the rice malt and mustard

Pour this over the ingredients in the pan

Taste and add salt if required

Simmer, covered, over medium heat for 30 minutes

Uncover and allow liquid to reduce by half

Add chilis just before serving

Serve with baked potatoes, noodles or roasted millet

Thank you Airdre Grant for this recipe and for being one of the best teachers. I love what I have learnt from you about food and health. This recipe is in Holly Davis cookbook Nourish, which is extraordinary and needs to be in everyone’s kitchen. 

Photo: Thank you Elevate - Pexels