Tempeh paprikas with tahini
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame oil, toasted |
| 2 | larges | Onions, chopped |
| 2 | tablespoons | Hungarian paprika |
| 2 | cups | Vegetable stock |
| 2 | tablespoons | Dark miso |
| 1 | pounds | Tempeh, cut to 32 triangles |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Cider vinegar |
| 4 | tablespoons | Tahini |
| Chopped scallions to garnish | ||
Directions
Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika till golden. Add 1½ cups stock & miso. Bring to a boil.
Add tempeh, reduce heat & simmer 35 to 40 minutes.
Blend soy sauce, vinegar & tahini with remaining stock. Add to the skillet, stirring as it thickens. Be careful not to let it boil.
Garnish with scallions.
"Vegetarian Times" November, 1991