Tempeh with Lotus Root and Sauerkraut - Christina Cooks

Ingredients

• 8 ounces tempeh, 1-inch cubes
• avocado oil for frying
• 1 onion, thick wedge cut
• 1/4 head green cabbage, shredded
• 1 small lotus root, halved lengthwise, 1/8-inch thick slices
• spring or filtered water
• ½ cup sauerkraut, drained well, rinsed if too salty
• 1-inch piece fresh ginger, grated, juice extracted
• organic soy sauce
• 1-2 teaspoons kuzu/arrowroot, dissolved in small amount cold water
• small handful fresh flatleaf parsley, minced for garnish