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Oven-Braised Tempeh and New Potatoes with Sauerkraut

8 oz. tempeh
2T olive oil
1 medium yellow onion, diced
2 carrots, cut into 1/4-in. slices
1 lb. bite-size new potatoes (or larger new potatoes cut into bite-size chunks)
2 C sauerkraut
2T Dijon mustard
2t Hungarian paprika
1t caraway seed
1/2 t salt
several grinds of black pepper

Preheat the oven to 350 degrees F. Cut the tempeh into 4 pieces of
equal size. Heat the oil over merium heat in an oven-proof skillet
that has a tight-fitting lid. Lightly brown the tempeh on both
sides, then transfer the tempeh to a plate and saute the onion in
the same pan for 2 minutes. Return the tempeh to the pan, top with
the carrots and potatoes, and turn off the heat. Add the sauerkraut
in an even layer on top of the vegetables.

Stir together the mustard, paprika, caraway seed, salt and pepper
in a bowl, then add 1 1/2 cups of water and stir to combine. Pour
this mixture into the pan and cover the pan tightly. Bake for 45
minutes, until the vegetables are fork tender. Serve very hot in
warmed shallow bowls.


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