Tempeh Stew

Name: Tempeh Stew
Ingredients: 8 ounces tempeh; 1 onion, chopped; 6 tablespoons vegetable oil; 1 green pepper, seeded and chopped; 1 teaspoon paprika; 2 teaspoons caraway seeds; 2 garlic cloves, finely chopped; 2 tablespoons tomato paste; 2 cups sodium-free vegetable broth; 1 teaspoon salt; 1/2 cup zinfandel or 1/2 cup full-bodied red wine; 3 teaspoons arrowroot; 2 teaspoons vegetable broth (mix with the arrowroot to make a thin paste); 2 tablespoons vegan sour cream, like Tofutti

14 ingredients

5 steps

Ingredients

8 ounces tempeh
1 onion, chopped
6 tablespoons vegetable oil
1 green pepper, seeded and chopped
1 teaspoon paprika
2 teaspoons caraway seeds
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 cups sodium-free vegetable broth
1 teaspoon salt
1/2 cup zinfandel or 1/2 cup full-bodied red wine
3 teaspoons arrowroot
2 teaspoons vegetable broth (mix with the arrowroot to make a thin paste)
2 tablespoons vegan sour cream, like Tofutti

Directions

1

Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside.
2

In a large skillet over medium-high heat, saute the onions in 3 tablespoons of the oil for 5 minutes or until soft. Add bell pepper, paprika, caraway seeds, garlic and tomato paste.
3

Blend well, turn the heat down to medium and place lid on skillet. Cook for a further 5 minutes or until peppers are tender, stirring continually.
4

In a separate non-stick skillet, saute the tempeh in the remaining oil until light brown. Add tempeh to vegetable and herb mixture.
5

Add the vegetable broth, salt and wine. Replace lid and cook until slightly reduced; about 10 minutes. Add the prepared arrowroot and stir until incorporated. Cook for 1-2 minutes until thickened. Remove from stove and add the sour cream. Serve hot with dumplings or mashed potato.