Hungarian Supper


Hungarian Supper

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Slow cooking allows the flavors to mellow and blend, and the tempeh can absorb some of the sauce.

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Servings and Ingredients

Serves 6
12 oz. mushrooms, sliced
8 oz. tempeh, diced in 3/4-inch pieces
1 c. carrots, diced in 1/2-inch pieces
2 medium onions, chopped
1 large tomato, peeled, seeded and chopped
1 small bell pepper, chopped
2 clove(s) garlic, minced
1 ¼ c. vegetable broth
2 tbsp. paprika
1 tbsp. dried parsley
2 tsp. dill
½ tsp. caraway seed, lightly crushed
½ tsp. salt
¼ tsp. pepper
1 (10.5 oz) pkg silken tofu
1 c. frozen peas, thawed
cooked noodles, potatoes, rice or other grains, for serving


  1. Place mushrooms, tempeh and carrots in slow cooker. No need to steam the tempeh first.
  2. Combine onions, tomato, bell pepper, garlic and broth in blender container and puree. Add the puree to the crockpot and mix well.
  3. Add paprika, parsley, dill, caraway seed, salt and pepper to crockpot and stir in.
  4. Cover and cook on LOW heat for 8 to 10 hours.
  5. Shortly before serving, puree silken tofu in blender with a little liquid from the crockpot until very smooth and stir into slow cooker. Add peas and heat through.
  6. Serve over cooked noodles, potatoes, rice or other grains.

Nutrition facts


193 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 380mg
  • Total Carbohydrates: 22g
  • Protein: 17g

Recipe Source:

Iowa Soybean Promotion Board.