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Tempeh Paprikas With Tahini

Tempeh Paprikas With Tahini recipe image
This Tempeh Paprikas offers a rich, plant-based take on the traditional Hungarian stew. The tempeh triangles absorb a deep, savory sauce crafted from sweet Hungarian paprika, caramelized onions, and umami-packed dark miso. A swirl of tahini blended with cider vinegar and soy sauce adds a luxurious creaminess and tangy brightness that cuts through the richness. It is a hearty, satisfying meal that feels like a warm hug on a cold evening. Perfect for weeknight dinners or when you want to impress with sophisticated flavors without the meat. Serve over noodles or with crusty bread to soak up every drop of the luscious sauce.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1210.5
Dietary: Vegetarian
Description
This Tempeh Paprikas offers a rich, plant-based take on the traditional Hungarian stew. The tempeh triangles absorb a deep, savory sauce crafted from sweet Hungarian paprika, caramelized onions, and umami-packed dark miso. A swirl of tahini blended with cider vinegar and soy sauce adds a luxurious creaminess and tangy brightness that cuts through the richness. It is a hearty, satisfying meal that feels like a warm hug on a cold evening. Perfect for weeknight dinners or when you want to impress with sophisticated flavors without the meat. Serve over noodles or with crusty bread to soak up every drop of the luscious sauce.
Ingredients
  • 2 tablespoon Sesame oil, toasted
  • 2 lg Onions, chopped
  • 2 tablespoon Hungarian paprika
  • 2 cup Vegetable stock
  • 2 tablespoon Dark miso
  • 1 pound Tempeh, cut to 32 triangles
  • 1 teaspoon Soy sauce
  • 1 tablespoon Cider vinegar
  • 4 tablespoon Tahini
Directions
  1. 1
    Preheat the oven to 300F (150C).
  2. 2
    Heat the toasted sesame oil in a large oven-safe skillet or Dutch oven over medium heat.
  3. 3
    Add the chopped onions and saut until softened and golden brown, about 5-7 minutes.
  4. 4
    Stir in the Hungarian paprika and cook for 1 minute until fragrant, being careful not to burn it.
  5. 5
    Pour in 1 1/2 cups of the vegetable stock and whisk in the dark miso paste until fully dissolved.
  6. 6
    Bring the mixture to a gentle boil, then add the tempeh triangles.
  7. 7
    Reduce heat to low, cover, and simmer gently for 35 to 40 minutes, or until the tempeh is tender and has absorbed the flavors.
  8. 8
    While the tempeh simmers, combine the remaining 1/2 cup of vegetable stock, soy sauce, cider vinegar, and tahini in a blender or bowl.
  9. 9
    Blend or whisk vigorously until the tahini mixture is smooth and creamy.
  10. 10
    Pour the tahini mixture into the skillet with the tempeh, stirring gently to incorporate.
  11. 11
    Simmer uncovered for another 5 minutes, stirring frequently to prevent sticking, but do not let the sauce boil vigorously as the tahini may separate.
  12. 12
    Serve warm, garnished with chopped scallions if desired.

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.

Keywords: tempeh, paprikas, tahini, vegan, plant-based, hungarian, stew, comfort food, miso, onion, savory, dinner, easy, healthy, gluten-free, soy-free, nut-free, dairy-free, meal prep, vegetarian
Read it online: https://www.chefs-mate.com/recipe/tempeh-paprikas-with-tahini/