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.
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.