Tempeh Stew

Ingredients:

• 8 ounces tempeh
• 1 onion chopped
• 6 tablespoons vegetable oil
• 1 green pepper seeded and chopped
• 1 teaspoon paprika
• 2 teaspoons caraway seeds
• 2 garlic cloves finely chopped
• 2 tablespoons tomato paste
• 2 cups sodium-free vegetable broth
• 1 teaspoon salt
• 1/2 cup zinfandel or 1/2 cup full-bodied red wine
• 3 teaspoons arrowroot
• 2 teaspoons vegetable broth mix with the arrowroot to make a thin paste
• 2 tablespoons vegan sour cream like Tofutti

Steps:

• Steam or simmer tempeh for 20 minutes Cut tempeh into small cubes and set aside
• In a large skillet over medium-high heat saut the onions in 3 tablespoons of the oil for 5 minutes or until soft Add bell pepper paprika caraway seeds garlic and tomato paste
• Blend well turn the heat down to medium and place lid on skillet Cook for a further 5 minutes or until peppers are tender stirring continually
• In a separate non-stick skillet saut the tempeh in the remaining oil until light brown Add tempeh to vegetable and herb mixture
• Add the vegetable broth salt and wine Replace lid and cook until slightly reduced; about 10 minutes Add the prepared arrowroot and stir until incorporated Cook for 1-2 minutes until thickened Remove from stove and add the sour cream Serve hot with dumplings or mashed potato