Ingredients
-
8
-
1
-
6
-
1
-
1
-
2
-
2
-
2
-
2
-
1
-
1/2
-
3
-
2
-
2
-
Directions
Tempeh Stew, 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 , 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
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Steps
|
1
Done
|
Steam or Simmer Tempeh For 20 Minutes. Cut Tempeh Into Small Cubes and Set Aside. |
|
2
Done
|
in a Large Skillet Over Medium-High Heat, Saut 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
Done
|
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
Done
|
in a Separate Non-Stick Skillet, Saut the Tempeh in the Remaining Oil Until Light Brown. Add Tempeh to Vegetable and Herb Mixture. |
|
5
Done
|
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. |
