Ingredients

  • 12 ounces mushrooms (sliced)
  • 8 ounces tempeh (in ¾" dice)
  • 1 cup carrots (in ½" dice)
  • 2 onions (mediums, chopped)
  • 1 tomato (peeled, seeded & chopped)
  • 1 bell pepper (small, chopped)
  • 2 cloves garlic (minced)
  • 1 1/4 cups vegetable broth
  • 2 tablespoons paprika
  • 1 tablespoon dried parsley
  • 2 teaspoons dill
  • 1/2 teaspoon caraway seed (lightly crushed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 silken tofu (10.5 oz)
  • 1 cup frozen peas (thawed)

Directions

  1. Slow cooking in the crockpot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.
  2. Put the mushrooms, tempeh and carrots into a crockpot. (No need to steam the tempeh first.)
  3. Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree. Add the puree to the crockpot and mix well.
  4. Add the paprika, parsley, dill, caraway seed, salt and pepper to the crockpot and stir them in. Cover and cook on low heat 8-10 hours.
  5. Shortly before serving, puree the silken tofu in a blender with a little liquid from the crockpot until very smooth. Stir it into the crockpot, add the peas and heat through. Serve over cooked noodles, potatoes, rice or other grains.
Discover more recipes from Foodista

NutritionView more

150Calories
Sodium18%DV440mg
Fat7%DV4.5g
Protein22%DV11g
Carbs6%DV18g
Fiber20%DV5g

PER SERVING *

Calories150Calories from Fat45
% DAILY VALUE*
Total Fat4.5g7%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium440mg18%
Potassium640mg18%
Protein11g22%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber5g20%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User