Tempeh Paprikash

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Serve this stew hot with buttered hot noodles or over steamed potatoes. Top with a dollop of (soy) sour cream, if desired. Recipe adapted from vegetarian times magazine.

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Steps

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Preheat oven to 400f.

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In large saucepan , bring vegetable broth to a simmer.

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Turn off heat.

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Cover to keep warm.

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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.

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Add diced tempeh and toss to coat.

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In large , shallow baking dish , place tempeh with liquid in single layer.

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Bake , uncovered , until all liquid has been absorbed , about 25 minutes.

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Check often , making sure cooking liquid does not burn.

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Meanwhile , in large dutch oven , combine onions , 1 1 / 2 teaspoons hot paprika , caraway , thyme and pepper and 1 / 4 cup hot broth.

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Cover and cook over medium heat until onions are softened , about 10 minutes.

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Add tomato paste and stir well.

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Reduce heat to low and cook , covered , 10 minutes.

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In small bowl , dissolve cornstarch completely in cold water and add to hot broth.

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Stir with whisk , increase heat slightly and return mixture to a simm.

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Ingredients

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vegetable broth, olive oil, apple cider vinegar, apple cider, hungarian paprika, salt, caraway seed, dried thyme, fresh ground pepper, garlic cloves, tempeh, spanish onions, tomato paste, cornstarch, cold water