|12 ounces||Mushrooms; sliced|
|8 ounces||Tempeh; in 3/4" dice|
|1 cup||Carrots; in 1/2" dice|
|2 mediums||Onions; chopped|
|1 large||Tomato; peeled, seeded &|
|1 small||Bell pepper; chopped|
|2||Cloves garlic; minced|
|1¼ cup||Vegetable broth|
|1 tablespoon||Dried parsley|
|½ teaspoon||Caraway seed; lightly crushed|
|1 pack||Silken tofu; (10.5 oz)|
|1 cup||Frozen peas; thawed|
Slow cooking in the crockpot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.
Put the mushrooms, tempeh and carrots into a crockpot. (No need to steam the tempeh first.)
Combine onions, tomato, bell pepper, garlic and broth in a blender container and pure. Add the pure to the crockpot and mix well.
Add the paprika, parsley, dill, caraway seed, salt and pepper to the crockpot and stir them in. Cover and cook on low heat 8-10 hours.
Shortly before serving, pure the silken tofu in a blender with a little liquid from the crockpot until very smooth. Stir it into the crockpot, add the peas and heat through. Serve over cooked noodles, potatoes, rice or other grains.
Yield: 6 servings Serving size: 1-½ cups Per serving: 193 calories, 6 g total fat (½ g sat fat), 17 g pro, 22 g carb, 6⅕ g fiber, 379 mg sodium, 0 mg cholesterol. Exchanges: 1 starch, 1-½ vegetables, 1-½ lean meat Recipe by:
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