A healthy twist on an Eastern European classic. This Hungarian Tempeh Goulash leaves nothing to be desired!
• 2 T Olive Oil
• 1 yellow onion, finely chopped
• 1/2 Cup diced red pepper
• 8 oz pack tempeh
• 1 T soy sauce
• 14.5oz can crushed tomatoes
• ¼ Cup dry red wine
• 1 T Hungarian paprika
• 1 T maple syrup
• noodles or quinoa cooked
• Top with Cashew “Sour Cream” (See Recipe Below) and Sliced Green Onions
Heat the oil in a large skillet over medium heat, add onions and saute 5 min till slightly brown. Add peppers and cook another 3-5 min.
Crumble the tempeh in (if you have a food processor, it crumbles the tempeh nicely in 3 sec, if not, crumble by hand) coat with the soy sauce, you may need a bit more and saute till slightly browned.
Add the tomato sauce, red wine, paprika and maple syrup and cover on low and let simmer for 10 min.
Serve over noodles of choice or quinoa (my favorite) with your choice of sour cream
(I make a cashew sour cream – see recipe below) and green onion.
Cashew “Sour Cream”
• 1 ½ cup raw cashews
• juice of ½ lemon
• 2 tsp. apple cider vinegar
• ½ cup water (approx.)
• Green Onions, sliced (for garnish)
Put all ingredients in a high speed blender or food processor and blend but adding water one tablespoon at a time until the desired consistency is reached. I start with half the amount and then go up from there. If you want a thick cream (it is hard to get
a perfectly smooth sauce with a food processor, but it is still delicious!)