Recipe by Sandi (From CA)
In this recipe from her cookbook "Fresh From the Vegetarian Slow Cooker," Robin Robertson replaces the meat in traditional Hungarian Goulash with tempeh. Robertson suggests serving this dish with wide noodles.
Top Review by Dominick & Amanda
Dominick made this the other day and I absolutely loved it! We took the advice of another reviewer and did not rinse the sauerkraut. We also used "Better Than Sour Cream." Thanks for posting!!!
- 2 tablespoons olive oil
- 1 lb tempeh, cut into 1/2-inch thick slices
- 1 small yellow onion, halved and thinly sliced into half moons
- 2 cups sauerkraut, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 tablespoon sweet Hungarian paprika
- 1⁄4 cup dry white wine
- 1 teaspoon caraway seed
- 2 tablespoons tomato paste
- 1 1⁄2 cups vegetable stock
- salt & freshly ground black pepper, to taste
- 1⁄2 cup sour cream or 1⁄2 cup tofu sour cream
Directions See How It's Made
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside.
- Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
- Add the onion, cover, and cook until softened, about 5 minutes.
- Transfer the onions to a 4-quart slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper. Cover and cook on Low for 6 hours.
- Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.