Tempeh with Potatoes Cabbage Recipe

Tempeh With Potatoes Cabbage Recipe

Ingredients

Makes 4 servings

• 1 pound tempeh, cut into 1/2-inch dice
• 2 tablespoons canola or grapeseed oil
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 1 1/2 tablespoons sweet Hungarian paprika
• 2 medium russet potatoes, peeled and cut into 1/2-inch dice
• 3 cups shredded cabbage
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/4 cup dry white wine
• 1 cup vegetable broth
• salt and freshly ground black pepper
• 1/2 cup vegan sour cream (optional)

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and pat dry
3. In a large skillet, heat 1 tablespoon of the oil over medium heat
4. Add the tempeh and cook until golden brown on both sides, about 10 minutes
5. Remove tempeh and set aside
6. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
7. Add the onion and carrot, cover and cook until softened, about 10 minutes
8. Stir in the paprika, potatoes, cabbage, tomatoes, wine and broth and bring to a boil
9. Season with salt and pepper to taste
10. Reduce the heat to medium, add the tempeh and simmer, uncovered, for 30 minutes, or until the vegetables are tender and the flavors are blended
11. Whisk in the sour cream, if using and serve immediately

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