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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Tempeh is one of my favourite meat substitutes, especially for heartier meals or as a comfort food. In this stew, the tempeh absorbs all the wonderful flavours from a full-bodied red wine resulting in a satisfying dish. Ingredients:
8 ounces tempeh |
1 onion, chopped |
6 tablespoons vegetable oil |
1 green pepper, seeded and chopped |
1 teaspoon paprika |
2 teaspoons caraway seeds |
2 garlic cloves, finely chopped |
2 tablespoons tomato paste |
2 cups sodium-free vegetable broth |
1 teaspoon salt |
1/2 cup zinfandel or 1/2 cup full-bodied red wine |
3 teaspoons arrowroot |
2 teaspoons vegetable broth (mix with the arrowroot to make a thin paste) |
2 tablespoons vegan sour cream, like tofutti |
Directions:
1. Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside.
2. 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.
3. 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.
4. In a separate non-stick skillet, sauté the tempeh in the remaining oil until light brown. Add tempeh to vegetable and herb mixture.
5. 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.
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