Sunday, December 9, 2012

Tempeh and Onion Paprikash

Found a recipe in a magazine that sounded scrumptious so I changed out a few items to make this dish. Good on a cold winters night!

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.