Tempeh Paprikash

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Tempeh Paprikash

Serves 6

 

This recipe is a makeover of the famous Hungarian dish

that uses paprika, a spice made from grinding a

variety of dried, red peppers. Serve the stew hot with

some wide whole wheat noodles or steamed potatoes. Top

with a dollop of soy sour cream if desired.

 

4 cups low-sodium vegetable broth

1/4 cup olive oil

2 Tbs. apple cider vinegar

1 cup apple cider

1 Tbs. plus 1 1/2 tsp. hot Hungarian paprika

1 Tbs. salt

1 Tbs. caraway seeds

1 1/2 tsp. dried thyme

1 tsp. freshly ground pepper

6 cloves garlic, minced

2 (8-oz.) pkgs. tempeh, cut into 1-inch dice

3 large Spanish onions, thinly sliced (6 cups)

6-oz. can tomato paste

3 Tbs. kudzu dissolved in 4 Tbs. Cold water

1. Preheat oven to 400°F. In large saucepan, bring

broth to a simmer. Turn off heat; cover to keep warm.

2. In medium bowl, combine oil, vinegar, cider, 1

tablespoon paprika, salt, 1 1/2 teaspoons caraway

seeds, 1/4 teaspoon thyme, 1/2 teaspoon pepper and 1

tablespoon garlic. Add diced tempeh and toss to coat.

3. In large, shallow baking dish, place tempeh with

liquid in single layer. Bake, uncovered, until all

liquid has been absorbed, about 25 minutes. Check

often, making sure cooking liquid does not burn.

4. Meanwhile, in large Dutch oven, combine onions,

remaining paprika, caraway, thyme and pepper and 1/4

cup hot broth. Cover and cook over medium heat until

onions are softened, about 10 minutes. Add tomato

paste and stir well. Reduce heat to low and cook,

covered, 10 minutes.

5. In small bowl, dissolve kudzu completely in cold

water and add to hot broth. Stir with whisk, increase

heat slightly and return mixture to a simmer. Cook,

whisking, until broth thickens, about 2 minutes.

6. Add broth to pan with onions and stir until mixture

is well blended. Remove tempeh from oven and add to

pan, along with remainng cooking liquid; stir well.

7. Cover pan and bake, stirring occasionally, 45

minutes. Serve hot.

PER serving: 413 CAL; 19 G PROT; 16 G TOTAL FAT (2

SAT. FAT); 43 G CARB.; 0 MG CHOL; 1425 MG SOD.; 5 G

FIBER

 

 

 

 

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