HUNGARIAN GOULASH WITH TEMPEH (CROCK POT / SLOW COOKER)

Hungarian Goulash With Tempeh (Crock Pot / Slow Cooker) image

Provided by Sandi From CA

Categories Tempeh

Time 6h

Yield 2-4 serving(s)

Number Of Ingredients 12

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2 tablespoons olive oil
1 lb tempeh, cut into 1/2-inch thick slices
1 small yellow onion, halved and thinly sliced into half moons
2 cups sauerkraut, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained
1 tablespoon sweet Hungarian paprika
1/4 cup dry white wine
1 teaspoon caraway seed
2 tablespoons tomato paste
1 1/2 cups vegetable stock
salt & freshly ground black pepper, to taste
1/2 cup sour cream or 1/2 cup tofu sour cream

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside.
Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onions to a 4-quart slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper. Cover and cook on Low for 6 hours.
Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.