Sunday, November 13, 2011

Tempeh Paprikash

Super easy but delish dish tonight. This is a simple paprikash made with tempeh, lots of mushrooms, and a creamy paprika/wine/sour cream sauce. I used Tofutti brand sour cream for this. You'll notice that I added some lemon juice. This is because I don't think Tofutti is as sour as the dairy variety. I also think this would be even better with some homemade vegan sour cream. Maybe I'll try that next time.

Tempeh Paprikash with Ribbon Noodles

12 oz package ribbon noodles
8 oz package tempeh, cubed
1 tbls tamari or soy sauce
1 tbls dry sherry
1 tbls olive oil
1 large onion, diced
3 cloves garlic, minced
2 tbls ground paprika
1 pound mushrooms, sliced (I used crimini and portobello)
½ cup water
½ cup dry sherry
1 cup non-dairy sour cream (I used Tofutti brand)
1 tbls lemon juice
Salt & pepper, taste

Prepare noodles according to package directions.

Place cubed tempeh in a bowl with the tamari and 1 tbls dry sherry. Toss to coat and allow to marinate for at least 10 minutes.

Heat a large skillet with the olive oil on medium-high heat. Add the tempeh and fry until brown on most sides. Remove from skillet and set aside.

Lower heat to medium and add onions and garlic. Saute for 3-4 minutes. Add paprika, water, and sherry. Turn up heat to high and reduce liquid for a minute or two.

Add mushrooms, a pinch of salt, and toss to coat. Cover and simmer for 5 minutes.

Add tempeh back to pan, cover, and simmer for another 5 minutes.

Meanwhile, mix sour cream with lemon juice.

Turn off heat and add sour cream mixture to pan and mix well. Add noodles and toss. Add salt and pepper to taste.

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