| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Hungarian |
Hungarian, Main dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Sesame oil, toasted |
| 2 |
lg |
Onions, chopped |
| 2 |
tb |
Hungarian paprika |
| 2 |
c |
Vegetable stock |
| 2 |
tb |
Dark miso |
| 1 |
lb |
Tempeh, cut to 32 triangles |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Cider vinegar |
| 4 |
tb |
Tahini |
|
|
Chopped scallions to garnish |
INSTRUCTIONS
Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika
till golden. Add 1 1/2 cups stock & miso. Bring to a boil. Add tempeh,
reduce heat & simmer 35 to 40 minutes. Blend soy sauce, vinegar & tahini
with remaining stock. Add to the skillet, stirring as it thickens. Be
careful not to let it boil.
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