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Tempeh paprikas with tahini
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| Artist: |
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| Categories: |
Asian, Chinese, Eastern European, Entrees, Ethnic, Hungarian, Japanese, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Sesame oil, toasted | | 2
| large | Onions, chopped | | 2
| tbsp | Hungarian paprika | | 2
| cup | Vegetable stock | | 2
| tbsp | Dark miso | | 1
| lbs | Tempeh, cut to 32 triangles | | 1
| tsp | Soy sauce | | 1
| tbsp | Cider vinegar | | 4
| tbsp | Tahini | | | Chopped scallions to garnish |
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Procedures:
| 1 | Pre-heat oven to 300°F. | | 2 | Heat oil in large skillet. | | 3 | Saute onions & paprika till golden. | | 4 | Add 1 ?cups stock & miso. | | 5 | Bring to a boil. | | 6 | Add tempeh, reduce heat & simmer 35 to 40 minutes. | | 7 | Blend soy sauce, vinegar & tahini with remaining stock. | | 8 | Add to the skillet, stirring as it thickens. | | 9 | Be careful not to let it boil. | | 10 | Garnish with scallions. | | 11 | "vegetarian times" november, 199 |
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