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Christian Vegetarian Association Presents:
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Tempeh Paprikas

Serves 6


2 tbsp toasted sesame oil

2 large onions, chopped

2 tbsp. paprika

2 cups vegetable stock or water

2 tbsp. dark miso

1 pound tempeh, cut into 32 triangles

1 tsp. soy sauce

1 tbsp. apple cider vinegar

4 tbsp tahini (sesame paste)

Chopped scallions or parsley, for garnish


- Heat the oil in a large skillet over medium heat, and cook the onions and paprika, stirring, until the onions are golden, about 10 minutes. Bring 1 1/2 cups stock or water and the miso to a boil. Add the tempeh, lower the heat and simmer 30 to 45 minutes.

- Blend the soy sauce, vinegar, and tahini with the remaining 1/2 cup stock or water. Add this mixture to the skillet, stirring as it thickens. Do not let it boil. Garnish with scallions or parsley.

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