Simple to make and filling
It's a dish made by my favorite vegetarian food restaurant that went out of business a few years ago, I do my best to duplicate it. Made a couple of modifications, I use tempeh instead of gobo root (due to gobo being a pain in the ass to cook, besides, I like the protein content of tempeh), and instead of using cabbage, I used kale (personal preference). Give it a try sometime, and experiment with different sauces. I also usually add a few chopped cloves of garlic sprinkled over the potato / kabocha cubes. Garlic is always good!Also just my personal preference, but I prefer dried beans over canned any day. The tahini gravy concoction can be halved, but I just like to have leftover. The sauce is versatile and can be used with a lot of things.
Contents:
- Kale (Raw)
- Broccoli (Raw)
- Carrots, diagonal / thin sliced (sauteed)
- Tempeh (sauteed)
- Potato Cubes (baked)
- Kabocha Cubes (baked)
- Black or Adzuki beans (or both)
- Brown Rice
Tahini Gravy (not shown):
1 cup tahini
1/4 cup tamari soy sauce (or regular is fine)
2/3 water
2 cloves garlic
Warm this up and stir over low heat (do not boil). When it is thick enough to your liking, take off heat.