crockpot: 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

Serving size: 1-1/2 cups