Tempeh Paprikash

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Tempeh Paprikash

 

4 cups low-sodium vegetable broth

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 cup apple cider

1 tablespoon hot Hungarian paprika plus 1 1/2 teaspoons hot Hungarian paprika

1 tablespoon salt

1 tablespoon caraway seeds

1 1/2 teaspoons dried thyme

1 teaspoon freshly ground black pepper

6 garlic cloves, minced

2 8 oz. packages tempeh, cut 1 " dice

3 large Spanish onions, thinly sliced

1 6 oz. can tomato paste - (6 oz)

3 tablespoons kudzu, dissolved in 4 tablespoons cold water

 

Preheat oven to 400 degrees. In large saucepan, bring broth to a simmer. Turn

off heat; cover to keep warm.

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.

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.

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.

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.

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.

Cover pan and bake, stirring occasionally, 45 minutes. Serve hot.

Serves 6.