Tempeh Goulash (vegan)
1 pack tempeh, cubed
1 large onion, chopped
some mixed peppers, chopped
1/2 a pint red wine
3/4 of a pint vegetable stock
a few (10 or so) mushrooms, sliced
2 tablespoons tomato puree
2 or 3 cloves garlic
salt & pepper
a couple of bay leaves
Fry tempeh in some oil, garlic and a bit of soy sauce until it's
nicely browned all over. Put aside.
Fry the onions in the rest of the oil, some more garlic and the
mixed herbs for a couple of minutes. Add the mushrooms and peppers.
When lightly cooked, add the stock, the tomato puree, the wine,
the tempeh, paprika and the bay leaves. Heat and simmer for a few
minutes to let the flavours mingle.
Serve with mashed potato, or a mixture of mashed potato and mashed