Hungarian Supper

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* Exported from MasterCook *

 

Hungarian Supper

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Crock Pot Main Dishes

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 oz mushrooms -- sliced

8 oz tempeh -- in 3/4 " dice

1 cup carrots -- in 1/2 " dice

2 medium onions -- chopped

1 large tomato -- peeled, seeded & chopped

1 small bell pepper -- chopped

2 cloves garlic -- minced

1 1/4 cups vegetable broth

2 Tbs paprika

1 Tb dried parsley

2 tsp dill

1/2 tsp caraway seed -- lightly crushed

1/2 tsp salt

1/4 tsp pepper

1 10.5-ounce package silken tofu

1 cup frozen peas -- thawed

 

Put the mushrooms, tempeh and carrots into a crockpot. (No need to steam

the tempeh first.)

 

Combine onions, tomato, bell pepper, garlic and broth in a blender

container and purée. Add the purée to the crockpot and mix well.

 

Add the paprika, parsley, dill, caraway seed, salt and pepper to the

crockpot and stir them in. Cover and cook on low heat 8-10 hours.

 

Shortly before serving, purée the silken tofu in a blender with a little

liquid from the crockpot until very smooth. Stir it into the crockpot, add

the peas and heat through. Serve over cooked noodles, potatoes, rice or

other grains.

 

Yield: 6 servings Serving size: 1-1/2 cups

 

Per serving: 193 calories, 6 g total fat (0.5 g sat fat), 17 g pro, 22 g

carb, 6.2 g fiber, 379 mg sodium, 0 mg cholesterol

 

 

 

Source:

" http://www.soyfoods.com/SimplySoy/ "

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Per serving: 222 Calories (kcal); 7g Total Fat; (25% calories from fat); 16g

Protein; 28g Carbohydrate; 0mg Cholesterol; 565mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat;

0

Other Carbohydrates

 

NOTES : Slow cooking in the crockpot allows the flavors of this goulash to

mellow and blend, and the tempeh gets a chance to absorb some of

the sauce.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5290 0

 

Susan

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