Hungarian Goulash With Tempeh (crock Pot / Slow Cooker)

Total Time: 6 hrs Cook Time: 6 hrs

Ingredients

• Servings: 2
• 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 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

Recipe

• 1 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.
• 2 without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
• 3 add the onion, cover, and cook until softened, about 5 minutes.
• 4 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.
• 5 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.