Tempeh Paprikash
Dive into the comforting, flavor-packed world of Tempeh Paprikash, a plant-based twist on the classic Hungarian dish that's as vibrant as it is hearty. Featuring golden-browned tempeh cubes simmered in a rich, smoky paprika-infused sauce, this recipe delivers layers of savory depth with ingredients like sweet red bell peppers, creamy coconut cream, and a touch of tomato paste. A quick 15-minute prep and 25-minute cook time make it an ideal weeknight dinner, with versatility to serve over egg noodles, fluffy rice, or silky mashed potatoes. Garnished with fresh parsley, this vegan paprikash is a soul-soothing meal that's as visually stunning as it is delicious. Perfect for those craving a comforting yet healthy plant-based meal!
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Recipe Information
Ingredients
- 8 oz tempeh
- 2 tbsp paprika (sweet or smoked, your choice)
- 2 tbsp olive oil
- 1 large yellow onion
- 3 cloves garlic cloves, minced
- 1 large red bell pepper
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 0.5 cup coconut cream or plant-based sour cream
- 1 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 4 servings cooked egg noodles, rice, or mashed potatoes (for serving)
Instructions
Cut the tempeh into bite-sized cubes and steam for 10 minutes. This helps remove its natural bitterness and allows it to absorb flavors better.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tempeh cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 5 minutes until soft and translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until softened.
Sprinkle the paprika over the vegetables and stir well to coat. Allow the spices to toast for 1 minute to release their flavors.
Stir in the tomato paste, vegetable broth, and soy sauce, mixing until well combined. Bring the mixture to a simmer.
In a small bowl, whisk the coconut cream (or plant-based sour cream) with the flour to create a slurry. Gradually add this to the skillet, stirring constantly, to create a creamy sauce.
Return the cooked tempeh to the skillet and stir to coat in the sauce. Simmer for an additional 5 minutes, allowing the flavors to meld together.
Season with salt and black pepper to taste.
Serve hot over egg noodles, rice, or mashed potatoes, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.9 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
