Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 Hungarian Goulash with Tempeh In this recipe from her cookbook " Fresh From the Vegetarian Slow Cooker, " Robin Robertson replaces the meat in traditional Hungarian Goulahs with tempeh. Robertson suggests serving this dish with wide noodles. INGREDIENTS: 2 tablespoons olive oil 1 pound tempeh, cut into 1/2-inch -thick slices 1 small yellow onion, halved and thinly sliced into half moons 2 cups sauerkraut, drained and rinsed One 14.5-ounce can diced tomatoes, drained 1 tablespoon sweet Hungarian paprika 1/4 cup dry white wine 1 teaspoon caraway seeds 2 tablespoons tomato paste 1 1/2 cups vegetable stock Salt and freshly ground black pepper 1/2 cup tofu sour cream PREPARATION: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside. Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Transfer the onions to a 4-quart slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper. Cover and cook on Low for 6 hours. Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once. Serves: 4 Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson -- ===== http://pages.ivillage.com/opheliabug http://www.a-mommys-world.com/phpbb/ The only way to get rid of a temptation is to yield to it. Oscar Wilde, The Picture of Dorian Gray, 1891 Quote Link to comment Share on other sites More sharing options...
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