| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Hungarian |
Veg04 |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Mushrooms; sliced |
| 8 |
oz |
Tempeh; in 3/4" dice |
| 1 |
c |
Carrots; in 1/2" dice |
| 2 |
md |
Onions; chopped |
| 1 |
lg |
Tomato; peeled, seeded & |
|
|
; chopped |
| 1 |
sm |
Bell pepper; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 1/4 |
c |
Vegetable broth |
| 2 |
tb |
Paprika |
| 1 |
tb |
Dried parsley |
| 2 |
ts |
Dill |
| 1/2 |
ts |
Caraway seed; lightly crushed |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
pk |
Silken tofu; (10.5 oz) |
| 1 |
c |
Frozen peas; thawed |
INSTRUCTIONS
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 pur.e. Add the pur.e 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, pur.e 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
Per serving: 193 calories, 6 g total fat (0.5 g sat fat), 17 g pro, 22 g
carb, 6.2 g fiber, 379 mg sodium, 0 mg cholesterol. Exchanges: 1 starch,
1-1/2 vegetables, 1-1/2 lean meat
Recipe by: http://soyfoods.com/SimplySoy/
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