Dinner ~ Shoyu Marinated Tempeh with Sauerkraut

Whenever he came to visit, my father-in-law of Polish heritage would always enjoy me making him pork and sauerkraut. Since I was newly married to his son, and my cooking skills at the time were limited, I appreciated that it was an easy meal to prepare. I simply placed a store bought jar of sauerkraut with a few pounds of pork into a crock pot. I would let it stew for a few hours and the meal was complete. My father-in-law left my house thinking his son married a fantastic cook and he was satisfied man.

Since turning towards a vegetarian diet, I have replaced the pork with tempeh. Tempeh is made from soybeans and is high in protein. It also provides a natural source of dietary iron. The meal is still a single-pot, easy to prepare dinner. I think that, had my father-in-law still been alive, he would approve. 

Shoyu Marianated Tempeh with Sauerkraut

2 8 oz packages of organic tempeh

3 tbsp shoyu

1 head green cabbage, shredded

2 carrots, shredded

1 large red onion, diced

1 apple, diced

1 tsp mustard/fennel seeds

1 tsp dill seeds

1/4 c vinegar

1/4 c apple juice

1/4 c water

1/2 tsp sea salt

Cut tempeh into triangles and marinate with shoyu for at least 2 hours. Shred cabbage and carrots in food processor. Place into large bowl and add diced onions and apples. Add mustard and dill seeds and mix well. In large saucepan, put in wet ingredients and sea salt. Bring to boil, reduce heat, then add vegetables. Cook over low heat for 30 minutes then add tempeh for another 15 minutes. Serve in bowl with cut green onions. This can also be prepared in a slow cooker.

Dinner: Shoyu marinated tempeh with sauerkraut, shredded carrots and green onion garnish.