Directions:
- Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside.
- In a large skillet over medium-high heat, sauté the onions in 3 tablespoons of the oil for 5 minutes or until soft. Add bell pepper, paprika, caraway seeds, garlic and tomato paste.
- Blend well, turn the heat down to medium and place lid on skillet. Cook for a further 5 minutes or until peppers are tender, stirring continually.
- In a separate non-stick skillet, sauté the tempeh in the remaining oil until light brown. Add tempeh to vegetable and herb mixture.
- Add the vegetable broth, salt and wine. Replace lid and cook until slightly reduced; about 10 minutes. Add the prepared arrowroot and stir until incorporated. Cook for 1-2 minutes until thickened. Remove from stove and add the sour cream. Serve hot with dumplings or mashed potato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.06 Kcal (1495 kJ) | ||
| Calories from fat | 246.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.41g | 42% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 1087.6mg | 45% | |
| Potassium | 450.89mg | 10% | |
| Total Carbs | 15.18g | 5% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 12.65g | 25% | |
| Vitamin C | 28.2mg | 47% | |
| Iron | 2.3mg | 13% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 116.3 Kcal (487 kJ) | ||
| Calories from fat | 80.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 42% | |
|---|---|---|---|
| Cholesterol | 0mg | 0% | |
| Sodium | 354.26mg | 45% | |
| Potassium | 146.87mg | 10% | |
| Total Carbs | 4.95g | 5% | |
| Sugars | 0.9g | 11% | |
| Dietary Fiber | 0.69g | 9% | |
| Protein | 4.12g | 25% | |
| Vitamin C | 9.2mg | 47% | |
| Iron | 0.8mg | 13% | |
| Calcium | 28.3mg | 9% | |
* 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.
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