Tempeh Vegetable Stew
- 1 carrot, cubed
- 1 turnip, cubed
- 1 rutabaga, cubed
- ½ small cabbage, shredded
- 1-2 zucchini or yellow squash, cubed
- 1 strip of Kombu seaweed, cut into small pieces
- 1 Tbsp fresh ginger, minced
- 3 c water
- 1-2 Tbsp arrowroot
- 2 Tbsp olive oil
- 1 pkg tempeh, cut into strips
- Tamari (optional)
Place the vegetables, kombu, ginger and water in a large heavy pan. Simmer for about 10 minutes until vegetables are half cooked.
In a small bowl, blend 1 Tbsp of arrowroot into ½ c water until smooth. Stir this into the stew and continue stirring until it thickens. (If stew comes back to a boil and has not thickened, repeat the process.) Continue to simmer until vegetables are tender. Meanwhile, heat oil in a sauté pan and sauté the tempeh until lightly browned. Add tempeh to stew just before serving. Season with tamari if desired. This stew can be served over cooked rice or barley or your favorite whole grain.