Hungarian Goulash With Tempeh (Crock Pot / Slow Cooker)

• 2 tablespoons olive oil
• 1 lb tempeh, cut into 1/2-inch thick slices
• 1 small yellow onion, halved and thinly sliced into half moons
• 2 cups sauerkraut, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 tablespoon sweet Hungarian paprika
• 14 cup dry white wine
• 1 teaspoon caraway seed
• 2 tablespoons tomato paste
• 1 12 cups vegetable stock
• salt & freshly ground black pepper, to taste
• 12 cup sour cream or 12 cup tofu sour cream

1. Heat 1 tablespoon of the oil in a large skillet over medium heat.
2. Add the tempeh and brown all over, about 10 minutes.
3. Set aside.
4. Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
5. Add the onion, cover, and cook until softened, about 5 minutes.
6. Transfer the onions to a 4-quart slow cooker.
7. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper.
8. Cover and cook on Low for 6 hours.
9. Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream.
10. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.

olive oil, yellow onion, sauerkraut, tomatoes, sweet hungarian paprika, white wine, caraway seed, tomato paste, vegetable stock, salt, sour cream

Taken from www.food.com/recipe/hungarian-goulash-with-tempeh-crock-pot-slow-cooker-131480 (may not work)