This Tempeh Paprikas reimagines a classic Hungarian comfort food with a plant-based twist. The heart of the dish is firm tempeh, simmered until tender in a deeply savory broth infused with sweet Hungarian paprika and umami-rich dark miso. The sauce takes a luxurious turn with the addition of tahini, cider vinegar, and soy sauce, creating a creamy, nutty, and slightly tangy finish that clings beautifully to the protein. It&# 226;ÂÂs an aromatic, hearty meal that balances earthy notes with bright acidity. Perfect for a cozy weeknight dinner or a satisfying weekend brunch, this recipe is easy to prepare using pantry staples. Serve it over rice, noodles, or with crusty bread to soak up every drop of the flavorful sauce.
Tempeh Paprikas With Tahini
Description
This Tempeh Paprikas reimagines a classic Hungarian comfort food with a plant-based twist. The heart of the dish is firm tempeh, simmered until tender in a deeply savory broth infused with sweet Hungarian paprika and umami-rich dark miso. The sauce takes a luxurious turn with the addition of tahini, cider vinegar, and soy sauce, creating a creamy, nutty, and slightly tangy finish that clings beautifully to the protein. It&# 226;ÂÂs an aromatic, hearty meal that balances earthy notes with bright acidity. Perfect for a cozy weeknight dinner or a satisfying weekend brunch, this recipe is easy to prepare using pantry staples. Serve it over rice, noodles, or with crusty bread to soak up every drop of the flavorful sauce.Ingredients
Directions
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Preheat oven to 300ðF (149ðC) (if using for gentle simmering) or prepare a stovetop burner for low heat.
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Heat the toasted sesame oil in a large skillet or Dutch oven over medium heat.
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Add the chopped onions and sauté until soft and translucent, about 5 minutes.
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Stir in the Hungarian paprika and cook for 1 minute until fragrant, being careful not to burn it.
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Pour in 1 1/2 cups of the vegetable stock and stir in the dark miso paste until dissolved.
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Bring the mixture to a boil, then add the tempeh triangles.
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Reduce heat to low, cover, and simmer gently for 35 to 40 minutes, stirring occasionally, until tempeh is tender.
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In a small bowl, whisk together the remaining 1/2 cup vegetable stock, soy sauce, cider vinegar, and tahini until smooth.
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Stir the tahini mixture into the skillet with the tempeh.
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Cook for another 5 minutes, stirring constantly, until the sauce thickens and coats the tempeh. Do not let it boil vigorously after adding the tahini.
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Remove from heat and garnish with chopped scallions before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1210.5kcal
- % Daily Value *
- Total Fat 130.8g202%
- Saturated Fat 21.2g106%
- Cholesterol 0.0mg0%
- Sodium 79.7mg4%
- Total Carbohydrate 13.2g5%
- Dietary Fiber 4.2g17%
- Sugars 6.3g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
