Skillet Tempeh and Sauerkraut
In an effort to recreate a tempeh and sauerkraut dish I had on my last day at Kripalu, I googled around for a recipe that contained the right ingredients: sauerkraut, tempeh, vinegar and soy sauce. While I didn’t find the exact Kripalu recipe, I did come across one that I modified slightly. The tempeh dish I had at Kripalu was so flavorful with just four ingredients, and the tempeh practically melted in your mouth it was so soft. This recipe didn’t quite recreate that texture, but I love the flavor. In fact, the meatiness of the tempeh paired with the pickled sauerkraut flavor was much like a reuben sandwich, or a nice German meal that just screams to be paired with a doughy soft pretzel, which I unfortunately did not have!
2 packages tempeh, cut into cubes
3 carrots, diced
1 cup sauerkraut with liquid
2 tsp whole grain mustard
4 tsp soy sauce
2 cups water
Heat oil in a skillet. Sauté tempeh for 5 minutes until brown. Add carrots, sauerkraut, mustard, soy sauce and water and mix to combine.
Cover, bring to a boil and reduce to low. Simmer 20 minutes.
Remove cover, turn up heat and cook until most of the remaining liquid is gone.