Tempeh Sauté with Veggies

Posted on Wednesday, January 11th, 2012

Aloha everyone, here is an easy stir fry recipe for you to try using tempeh. Tempeh, a traditional food native to Indonesia, is made from fermented soybeans which are formed into a cake and can be sliced up and sautéed just like meat.

Some foods, like soybeans, are known to have greater health benefits when they are fermented than when they are not. With soybeans, fermentation removes the trypsin inhibitors, found in the coating of the bean, and unlocks many of the nutrients within making them available for our bodies to absorb. In their un-fermented state, the benefits of these nutrients are lost. Fermented foods of some variety have been a part of every traditional diet. They are full of probiotic cultures which help the body to digest food and absorb more of its nutritional content. Many of the isoflavones, thought to be anti-cancerous, in soy are not in an right form for our bodies to receive the benefits unless they are fermented.

Well with all that in mind, lets get to the recipe! Feel free to mix and match the veggies and sauce options to your taste. I like the red cabbage and the green beans in particular because they make the dish really pretty and they are locally grown! All ingredients are regularly available in our store so I’ll see you at The Hut!

Tempeh Sauté with Veggies

Serves 2-3

1 package of tempeh

1/2 red onion

1 chuck of fresh ginger

1/4 of a red cabbage

1 bunch of green beans

3-4 kale leafs

1-2 tablespoons miso

2-3 tablespoons almond butter

dash of sesame oil

coconut oil, for cooking

Heat large pan to medium and add some coconut oil. Chop red onion and add to hot pan. Sauté until onions are translucent. (Add more coconut oil throughout cooking as needed.) Chop tempeh into bit-sized pieces. Chop ginger into very tiny pieces. Add to pan and toss. Chop cabbage and green beans then add them when the tempeh is bowned. Cover and steam for a few minutes. Tear kale off stems into small pieces, add to pan and cover for a minute. Turn the stove to low, uncover and add miso, almond butter and sesame oil and stir. Add more miso if you prefer a saltier taste. Add a little water if needed to coat almond butter and miso over all ingredients. Serve with chop sticks and enjoy!



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Author | shastin

I am an aspiring artist, chef and free-thinker. I am into health, organic local food, nature, art, music, reading, writing etc…:-)

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