Hungarian Supper

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Hungarian Supper

From Soyfoods.com

 

12 ounces mushrooms, sliced

8 ounces 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 tablespoons paprika

1 tablespoon dried parsley

2 teaspoons dill

1/2 teaspoon caraway seed, lightly crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1 (10.5 oz) package silken tofu

1 cup frozen peas, thawed

 

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.

 

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 puree. Add the puree 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, puree 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

 

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