|Carrot||1 , cubed or thinly sliced|
|Turnip||1 , cubed or thinly sliced|
|Swede||3⁄4 , cubed|
|Cabbage||1⁄2 Small, shredded|
|Marrow||1 , cubed|
|Kombu seaweed strip||1 , cut into small pieces|
|Root ginger||1 Tablespoon, peeled and grated|
|Water||400 Milliliter (Around 14 Fluid Ounce)|
|Tempeh||275 Gram, cut into thick strips (Around 9.5 Ounce)|
Put the vegetables, kombu, ginger and 300ml (10fl oz) ot rhe water into a heavy pan, half cover and simmer for about 10 minutes, until the vegetables are naif cooked.
Put the remaining water in a small bowl and blend in 1 tablespoon arrowroot until it is smooth.
Stir this into the stew and continue stirring until it thickens.
(If it comes back to the boil and has not thickened, repeat the process.) Continue cooking until all the vegetables are tender.
Meanwhile, heat the oil in a separate pan and saute the tempeh until golden brown.
Add it to the stew just before serving.
Season to taste with tamari.