Tempeh and Onion Paprikash
1 pkg.
Tempeh
salt
and pepper
3 tablespoons
soy butter
1 medium
yellow onion, thinly sliced
1/2 red/orange
or yellow pepper, diced
1 28
oz. can whole tomatoes
2 tablespoons
sweet or smoked paprika
3/4 cup
vegetable stock (less if you want thicker sauce)
1/3 cup
soy sour cream
cooked
noodles for serving
fresh
parsley or dill, chopped for dressing
Cut the Tempeh in half then cut the halves into triangles
then slice each triangle in half to make thinner.
Heat soy butter and oil into sauté pan and fry until golden,
flipping once. Remove from pan and
set aside.
Add more soy butter and oil if needed and add sliced
onions. Cook until soft. Add diced pepper and sauté a few
minutes. Take knife and cut
tomatoes in can to break up, drain most of the liquid and set aside. Add tomatoes with a bit of juice and
paprika. Cook for a few minutes
then add broth. Cook until
slightly thickened. Add soy sour
cream. Mix well then add Tempeh
pieces and heat through. Add
parsley or dill then serve over cooked noodles.
Oh, wow, this looks SO good! I love tempeh, too.
ReplyDeleteIt's a miracle food!
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