NourishMainModerateVeganHigh Protein

Miso Glazed Tempeh With Sauerkraut And Pickled Asparagus

A savory main that layers live cultures and slow grain energy

25 min prep20 min cookServes 4420 kcal per serving

The Story

This is comfort reimagined as cultivation. Firm tempeh is lacquered in a warm miso glaze and seared until caramelized. It rests beside bright sauerkraut and tender pickled asparagus to create a plate of contrasts that supports a resilient gut.

Balance dense plant proteins with fermented vegetables and a touch of whole grain texture. Gentle searing and short pickles preserve live cultures while extracting savory depth from soy fermentation.

Ingredients

Tempeh14 ounces block
White Miso Paste2 tablespoons
Water2 tablespoons
Garlic Minced1 clove
Lightly Toasted Oats1quarter cup
Sauerkraut1 cup
Asparagus Trimmed12 spears
Rice Vinegar3 tablespoons
Salt1 quarter teaspoon
Black Pepper To Taste
Olive Oil For Searing Optional1 tablespoon
Onion Sliced1 small

Method

1Whisk miso water and minced garlic into a glossy glaze and set aside.
2Slice tempeh into planks and press lightly into the toasted oats to create a fine crust layer.
3Heat a skillet over medium low heat and sear tempeh until golden and lacquered on both sides about 3 minutes per side finishing by brushing with miso glaze.
4Quick pickle the asparagus by blanching for 1 minute then shocking in ice water and tossing with rice vinegar salt and a little sliced onion.
5Plate tempeh with a generous nest of sauerkraut and arranged pickled asparagus. Spoon any remaining glaze over the tempeh and serve warm.

Nutrition

Per serving

26g

Protein

30g

Carbs

18g

Fat

Calories420

Fibre6g

Sugars8g

Vitamins

Vitamin K15 mcg

Vitamin B120 mcg

Minerals

Iron4 mg

Calcium80 mg

Utensils

SkilletMixing BowlWhiskPot For BlanchingTongs

This way of cooking

Microbiome Architecture

Gut health, digestion, microbiome diversity.

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