This hearty stew blends tastes, flavors, and textures in delicious, uplifting harmony. Tempeh, carrots, burdock, and lotus root are combined with a sweet, tangy sauce that pairs perfectly with brown rice.
Deep-fry tempeh pieces in heated safflower oil until golden. Set aside to cool.
In a skillet, heat sesame oil and saute onion for a few minutes with 1/8 teaspoon of the sea salt until onion turns translucent.
Add burdock and 1/8 teaspoon of sea salt. Keep sautéing until burdock aroma turns from woody to sweet. Add lotus root, carrots, cauliflower, kombu, Shiitake broth or water, apple juice, and 1/4 teaspoon of sea salt. Bring to a boil, cover, reduce flame to low, and simmer for 20 minutes.
Add rice syrup, rice vinegar, shoyu, remaining 1/4 teaspoon of sea salt, and fried tempeh.
Taste broth and adjust flavor if necessary. Add dissolved kuzu while mixing gently until the broth thickens.
Simmer for another 5 minutes. Serve with garnish.
Per Serving: Calories: 183 | Carbs: 21 g | Fat: 8 g | Protein: 10 g | Sodium: 482 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Marrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the profound effects food, environment, activities, and attitude can have on your physical and emotional health. Drawing upon traditional and contemporary cuisines from around the globe, The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness shows you how to prepare delicious, satisfying meals that nourish your body and mind.