Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 400 grams of tempeh, cut it into 1-inch thick slices, and season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the tempeh slices for 3-4 minutes per side until golden, removing them to a plate afterwards.

3. 3

   Add 2 chopped medium onions and 3 minced garlic cloves to the same pot, sautéing them for 5-7 minutes until the onions are softened and translucent.

4. 4

   Stir in 1 medium chopped Granny Smith apple, 500 grams of sauerkraut (drained), 1 teaspoon caraway seeds, 5 whole juniper berries, and 1 bay leaf, cooking for 2 minutes to combine the flavors.

5. 5

   Pour in 500 ml of vegetable broth, 2 tablespoons of apple cider vinegar, and 1 tablespoon of brown sugar, bringing the mixture to a gentle simmer.

6. 6

   Return the browned tempeh to the pot, nestling it into the sauerkraut mixture, then cover the pot and reduce the heat to low.

7. 7

   Braize the tempeh and sauerkraut for 45-60 minutes, or until the flavors have melded and the tempeh is tender, stirring occasionally to prevent sticking.

8. 8

   Remove the bay leaf and juniper berries before serving this hearty Braised Tempeh with Sauerkraut and Apples hot, garnished with fresh parsley if desired.