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Szeged goulash with tempeh

Szeged goulash with tempeh

    

A recipe of Szeged goulash with tempeh as a great meat substitute - nutritional and delicious.

Cook

No. of servings

6

Ready in

40 min.

Difficulty

low

 

 

all-purpose flour / plain flour1tbsp1tablespoon
ground Roman caraway spice - jeera1tsp1teaspoon
ground black pepper0.25tsp¼teaspoon
onion7oz200grams
salt1tsp1teaspoon
sauerkraut- finely chopped cabbage (fermented)1.1lb500grams
soy milk¾cup200milliliters
sunflower oil4tbsp4tablespoon
tempeh7oz200grams
water1.3cup300milliliters

1. 

sunflower oil 4 tbsp  onion 7 oz (200 g)  tempeh 7 oz (200 g)

Fry the onion in oil, stirring occasionally. Cut tempeh into small cubes, add to onion ...

2. 

... and mix. Fry together for 5 minutes.

3. 

salt 1 tsp  ground black pepper 0.25 tsp  ground Roman caraway spice - jeera 1 tsp

Add spices and salt. Stir gently.

4. 

water 1.3 cup (300 ml)  sauerkraut- finely chopped cabbage (fermented) 1.1 lb (500 g)

Strain the pickle from the cabbage and cut it so that there are no long pieces. Add water in the pot and the cabbage. Stew covered for 20 minutes.

5. 

soy milk ¾ cup (200 ml)  all-purpose flour / plain flour 1 tbsp

Add soy milk, sprinkle with a little flour and mix very good until the sauce thickens.

Bon appetit!

 

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