Tempeh Stew

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 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. 1

   Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside.

2. 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. 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. 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. 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.