Szeged goulash with tempeh

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.