🍲 Ingredients
Main:
- 1 tbsp olive oil or vegan butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 (8 oz / 225 g) block tempeh, cut into cubes or strips
- 1 can (15 oz) chickpeas, drained and rinsed
- 2–3 tbsp Hungarian sweet paprika (not smoked paprika!)
- 1 tsp smoked paprika (optional, for a touch of depth)
- ½ tsp caraway seeds (optional, traditional in some regions)
- 2 tbsp tomato paste
- 1½ cups vegetable broth
- Salt & pepper to taste
For the Creamy Finish:
- ½ cup unsweetened plant-based yogurt (like cashew or soy) or vegan sour cream
- 1 tsp lemon juice or apple cider vinegar (for tang)
- 1–2 tsp cornstarch or flour (to thicken, if needed)
To Serve:
- Cooked noodles (like wide egg-free pasta, fettuccine, or spätzle-style), rice, or mashed potatoes
- Chopped fresh parsley
🍽️ Instructions
1. Prep and Sauté
- In a large skillet or saucepan, heat olive oil over medium heat.
- Add onion and cook until translucent (5–6 minutes).
- Stir in garlic and red bell pepper; cook for another 3–4 minutes.
2. Cook the Tempeh and Seasonings
- Add tempeh and sauté until lightly browned, about 5–7 minutes.
- Stir in the paprika(s), caraway (if using), tomato paste, and a pinch of salt.
- Cook for 1–2 minutes until aromatic.
3. Simmer with Chickpeas
- Add chickpeas and vegetable broth.
- Bring to a simmer, then cover and cook for 10–15 minutes, stirring occasionally.
4. Make it Creamy
- In a small bowl, whisk together the plant yogurt/sour cream, lemon juice, and cornstarch.
- Stir this mixture into the pan and simmer gently for 3–5 minutes until thickened. Don’t boil too hard or the yogurt might curdle.
- Taste and adjust seasoning with salt, pepper, or more paprika if needed.
5. Serve
- Spoon over warm noodles, rice, or mashed potatoes.
- Garnish with chopped fresh parsley.
