Hungarian Goulash with Tempeh

[Guest guest]

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