| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Hungarian | Hungarian, Main dish, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | T | Sesame oil, toasted |
| 2 | Onions, chopped | |
| 2 | T | Hungarian paprika |
| 2 | c | Vegetable stock |
| 2 | T | Dark miso |
| 1 | lb | Tempeh, cut to 32 triangles |
| 1 | t | Soy sauce |
| 1 | T | Cider vinegar |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 81
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 39.8mg
Potassium: 132.2mg
Carbohydrates: 7.8g
Fiber: 1.9g
Sugar: 2.3g
Protein: 2.5g