Hungarian Supper
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.
12 oz mushrooms, sliced
8 oz tempeh, in 3/4" dice
1 cup carrots, in 1/2" dice
2 medium onions, chopped
1 large tomato, peeled, seeded & chopped
1 small bell pepper, chopped
2 cloves garlic, minced
1-1/4 cups vegetable broth
2 Tbs paprika
1 Tbs dried parsley
2 tsp dill
1/2 tsp caraway seed, lightly crushed
1/2 tsp salt
1/4 tsp pepper
1 pkg (10.5 oz) silken tofu
1 cup frozen peas, thawed
Put the mushrooms, tempeh and carrots into a crockpot. (No need to steam the tempeh first.)
Combine onions, tomato, bell pepper, garlic and broth in a blender container and purée. Add the purée to the crockpot and mix well.
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.
Shortly before serving, purée 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.
Yield: 6 servings Serving size: 1-1/2 cups
Per serving: 193 calories, 6 g total fat (0.5 g sat fat), 17 g pro, 22 g carb, 6.2 g fiber, 379 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 1-1/2 vegetables, 1-1/2 lean meat