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Hungarian Goulash with Tempeh
Fresh from the Vegetarian Slow Cooker, Robin Robertson, somewhat altered by Eve
A hearty supper for lovers of sauerkraut, this tasty combination is intended for a crockpot but could no doubt be done on the stove top as well. Serve it over noodles or rice.
30 ml 2 T. olive oil
450 g1 lb. tempeh, cut into 1/2 -inch thick slices
1 small yellow onion, halved and thinly sliced into half moons
710 ml3 c. sauerkraut, drained (but not drained too much---you want the flavor)
one 14.5 oz. can diced tomatoes, drained, or 1 & 1/2 c. fresh diced tomatoes
15 ml1 T. sweet Hungarian paprika
59 ml1/4 c. dry white or red wine
10 ml2 tsp. caraway seeds
30 ml2 T. tomato paste
350 ml1 & 1/2 c. vegetable stock
2 ml1/2 tsp. salt or to taste
black pepper to taste
120 ml1/2 c. vegan sour cream: store-bought, made with tofu (Tofu Sour Cream), or made with cashews (Cashew Sour Cream)
Heat 1 T. of the oil in large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside.
Without cleaning the skillet, heat the remaining 1 T. oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onions to a 4-qt. slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste and stock and season with salt and pepper. Cover and cook on Low for 6 hours.
Just before serving, pour 1/2 c. of the simmering liquid into a small bowl and whisk in the sour cream. Stir this back into the goulash and cook a few minutes so it gets hot.
Serve over wide noodles (traditional), other pasta, or rice.
My husband tried it over barley and liked it that way too.