Recipe

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• 12 oz mushrooms, sliced
• 8 oz tempeh, in 3/4 inch dice
• 1 cup carrot, in 1/2 inch dice
• 2 medium onions, chopped
• 1 large tomato, peeled, seeded & chopped
• 1 small bell pepper, chopped
• 2 garlic cloves, minced
• 1 1/4 cups vegetable broth
• 2 tbsp paprika
• 1 tbsp dried parsley
• 2 tsp dill
• 1/2 tsp caraway seed, lightly crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (10 1/2 oz) package silken tofu
• 1 cup frozen peas, thawed

• 1 Put the mushrooms, tempeh and carrots into a crock pot (no need to steam the tempeh first).
• 2 Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree.
• 3 Add the puree to the crock pot and mix well.
• 4 Add the paprika, parsley, dill, caraway seed, salt and pepper to the crock pot and stir them inches.
• 5 Cover and cook on low heat 8-10 hours.
• 6 Shortly before serving, puree the silken tofu in a blender with a little liquid from the crock pot until very smooth.
• 7 Stir it into the crock pot, add the peas and heat through.
• 8 Serve over cooked noodles, potatoes, rice or other grains.