Hungarian Goulash Supper

• 12 ounces mushrooms sliced
• 8 ounces tempeh in 3/4" dice
• 1 cup carrots in 1/2" dice
• 2 onions mediums, chopped
• 1 tomato peeled, seeded & chopped
• 1 bell pepper small, chopped
• 2 cloves garlic minced
• 1 1/4 cups vegetable broth
• 2 tablespoons paprika
• 1 tablespoon dried parsley
• 2 teaspoons dill
• 1/2 teaspoon caraway seed lightly crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 silken tofu 10.5 oz
• 1 cup frozen peas thawed

1. Slow cooking in the crockpot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.
2. Put the mushrooms, tempeh and carrots into a crockpot. (No need to steam the tempeh first.)
3. Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree. Add the puree to the crockpot and mix well.
4. Add the paprika, parsley, dill, caraway seed, salt and pepper to the crockpot and stir them in. Cover and cook on low heat 8-10 hours.
5. Shortly before serving, puree the silken tofu in a blender with a little liquid from the crockpot until very smooth. Stir it into the crockpot, add the peas and heat through. Serve over cooked noodles, potatoes, rice or other grains.

mushrooms, carrots, onions, tomato, bell pepper, garlic, vegetable broth, paprika, parsley, dill, salt, pepper, silken

Taken from www.yummly.com/recipe/Hungarian-Goulash-Supper-1660474 (may not work)