Recipe
Author
Hy-Vee Test Kitchen
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Description
Slow cooking allows the flavors to mellow and blend, and the tempeh can absorb some of the sauce.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- Place mushrooms, tempeh and carrots in slow cooker. No need to steam the tempeh first.
- Combine onions, tomato, bell pepper, garlic and broth in blender container and puree. Add the puree to the crockpot and mix well.
- Add paprika, parsley, dill, caraway seed, salt and pepper to crockpot and stir in.
- Cover and cook on LOW heat for 8 to 10 hours.
- 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.
- Serve over cooked noodles, potatoes, rice or other grains.
Nutrition facts
Servings
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.