Tempeh Paprikash

Recipe Ingredients

4 cups	948ml	Low-sodium vegetable broth
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Apple cider vinegar
1 cup	237ml	Apple cider
1 tablespoon	15ml	Hot Hungarian paprika - plus
1 1/2 teaspoons	7.5ml	Hot Hungarian paprika
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Caraway seeds
1 1/2 teaspoons	7.5ml	Dried thyme
1 teaspoon	5ml	Freshly-ground black pepper
6		Garlic cloves - minced
2		Tempeh - (8 oz ea) - cut 1" dice
3		Spanish onions - thinly sliced (large)
1		Tomato paste - (6 oz)
3 tablespoons	45ml	Kudzu - dissolved in
4 tablespoons	60ml	Cold water

Recipe Instructions

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.

This recipe yields 6 servings.

Per Serving: 413 Cal; 19g Prot; 16g Total Fat (2 Sat. Fat); 43g Carb.; 0mg Chol; 1425mg Sod.; 5g Fiber.

Source:
Vegetarian Times, April 2001

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