Hungarian Goulash Supper

Ingredients

12 ounces mushrooms, sliced

8 ounces tempeh, in ¾" dice

1 cup carrots, in ½" dice

2 mediums onions, chopped

1 lrg tomato, peeled, seeded & chopped

1 small bell pepper, chopped

2 cloves garlic, minced

1 1/4 cups vegetable broth

2 tablespoons paprika

1 tablespoon dried parsley

2 teaspoons dill

1/2 teaspoon caraway seed, lightly crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1 pkt silken tofu, (10.5 oz)

1 cup frozen peas, thawed

Preparation

Slow cooking in the crockpot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.

Put the mushrooms, tempeh and carrots into a crockpot. (No need to steam the tempeh first.)

Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree. Add the puree to the crockpot and mix well.

Add the paprika, parsley, dill, caraway seed, salt and pepper to the crockpot and stir them in. Cover and cook on low heat 8-10 hours.

Shortly before serving, puree the silken tofu in a blender with a little liquid from the crockpot until very smooth. Stir it into the crockpot, add the peas and heat through. Serve over cooked noodles, potatoes, rice or other grains.

Yield: 6 servings

Serving size: 1-1/2 cups

Vegetables, 1-1/2 lean meat

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Tags:

European

hungarian

vegan

Yield:

6.0 servings

Added:

Monday, November 30, 2009 - 10:47pm

Creator:

Cresent

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