Tempeh Goulash
Tempeh, fermented soybean cakes, are a great source of vegan protein and delicious in any fast easy vegan recipes. The vegan diet foods list of tasty meals just expanded thanks to this Hungarian-style soup.
Ingredients
- 1 pack tempeh, cubed
- 1 large onion, chopped
- Mixed peppers, chopped
- 1/2 pint red wine
- 3/4 pint vegetable stock
- 10 mushrooms, sliced
- 2 tablespoons tomato puree
- 3 cloves garlic
- Oil
- Salt & pepper
- Paprika
- Mixed herbs
- 2 bay leaves
Instructions
- Fry tempeh in some oil, garlic and a bit of soy sauce until it's nicely browned all over. Put aside.
- Fry the onions in the rest of the oil, some more garlic and the mixed herbs for a couple of minutes. Add the mushrooms and peppers.
- When lightly cooked, add the stock, the tomato puree, the wine, the tempeh, paprika and the bay leaves. Heat and simmer for a few minutes to let the flavours mingle.
- Serve with mashed potato, or a mixture of mashed potato and mashed sweet potato.
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