How to make it

  • Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside.
  • 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.
  • 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.
  • In a separate non-stick skillet, sauté the tempeh in the remaining oil until light brown. Add tempeh to vegetable and herb mixture.
  • 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.

Reviews & Comments 2

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  • thesavvychef 11 years ago
    Thank you lelumarsha. I'm so happy that you enjoyed it :)
    Was this review helpful? Yes Flag
    " It was good "
    lelumarsha ate it and said...
    This is such an interesting recipe. I am new to veganism so I really don't know what to compare it to. I used cabernet sauvignon which gave the recipe a nice full bodied flavor. It is very hearty and warm. I made it the consistency of Chicken Ala King (so I could serve it over rice or mashed potatoes) Absolutely yummy. Absolutely different! Thanks!
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