Hungarian Goulash Supper
By: Cresent
Published: Monday, November 30, 2009 - 10:47pm

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

1 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. 2 Put the mushrooms, tempeh and carrots into a crockpot. (No need to steam the tempeh first.) 3 Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree. Add the puree to the crockpot and mix well. 4 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. 5 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. 6 Yield: 6 servings 7 Serving size: 1-1/2 cups 8 Vegetables, 1-1/2 lean meat