Hungarian Supper

[Guest guest]

Hungarian Supper

 

From Soyfoods.com

 

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 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

 

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

 

 

 

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