Tempeh paprikas with tahini

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Sesame oil, toasted
2 larges Onions, chopped
2 tablespoons Hungarian paprika
2 cups Vegetable stock
2 tablespoons Dark miso
1 pounds Tempeh, cut to 32 triangles
1 teaspoon Soy sauce
1 tablespoon Cider vinegar
4 tablespoons Tahini
Chopped scallions to garnish

Directions

Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika till golden. Add 1½ cups stock & miso. Bring to a boil.

Add tempeh, reduce heat & simmer 35 to 40 minutes.

Blend soy sauce, vinegar & tahini with remaining stock. Add to the skillet, stirring as it thickens. Be careful not to let it boil.

Garnish with scallions.

"Vegetarian Times" November, 1991

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