Heat 1 tablespoon of the oil in a 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 tablespoon oil over medium heat.
Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onions to a 4-quart 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 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	696.2 Kcal (2915 kJ)
Calories from fat	222.07 Kcal
		% Daily Value*
Total Fat	24.67g	38%
Cholesterol	10.06mg	3%
Sodium	14450.5mg	602%
Potassium	787.47mg	17%
Total Carbs	82.49g	27%
Sugars	2.74g	11%
Dietary Fiber	3.11g	12%
Protein	24.11g	48%
Vitamin C	14.4mg	24%
Iron	4.5mg	25%
Calcium	200.1mg	20%

Amount Per 100 g
Calories	193.2 Kcal (809 kJ)
Calories from fat	61.63 Kcal
		% Daily Value*
Total Fat	6.85g	38%
Cholesterol	2.79mg	3%
Sodium	4010.13mg	602%
Potassium	218.53mg	17%
Total Carbs	22.89g	27%
Sugars	0.76g	11%
Dietary Fiber	0.86g	12%
Protein	6.69g	48%
Vitamin C	4mg	24%
Iron	1.3mg	25%
Calcium	55.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.