pasta - Hungarian Supper

[Guest guest]

this, too, is supposed to be very popular, it's originally from soyfoods.com-

 

 

* Exported from MasterCook *

 

Hungarian Supper

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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 package silken tofu -- (10.5 oz)

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

 

 

 

 

Source:

" http://vegetarian.about.com/library/newsletters/blhungariansupp.htm "

 

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Per Serving (excluding unknown items): 185 Calories; 5g Fat (20.5% calories from

fat); 12g Protein; 27g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 561mg

Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0