#MeatlessMonday - Tempeh Paprikas & Rice #vegetarian #vegan

Unprepared tempeh 

Photo courtesy of FotoosVanRobin via Wikipedia

We're going to venture into the Land of Tempeh today. I rarely use tempeh and lean towards tofu, if only because tofu is easier to find at my grocers. Tempeh is a nice soybean alternative and has a nutty flavor and texture. It's low in fat, high in protein, calcium, and has beneficial isoflavones.

Here's a super-simple recipe--because nobody wants to be in the kitchen when it's a raging inferno outside.

Tempeh Paprikas & Rice

2 T sesame oil
2 onions, chopped
2 T paprika
2 cups vegetable stock
2 T dark miso
1 pound tempeh, cut into strips
1 cup chopped spinach
1 tsp soy sauce
1 T apple cider vinegar
4 T tahini
Cooked rice

Heat oil in skillet, cook onions and paprika until onions are golden.
Bring 1-1/2 cups vegetable stock to boil, remove from heat and add miso, stirring to dissolve.
Add tempeh and chopped spinach. Simmer for 30-45 minutes.

Blend soy sauce, vinegar, and tahini with remaining 1/2 cup vegetable stock.
Add mixture to skillet, stirring until thickened (do not boil).
Ladle onto rice and enjoy!