Vegetarian Goulash (Crock Pot)

Slow cooking in the crock pot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.

• Ready In: 10 hrs 15 mins
• Serves: 6

Ingredients

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

Directions

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.