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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam or simmer tempeh for 20 minutes. Cut tempeh into small cubes and set aside. | 2. In a large skillet over medium-high heat, sauté the onions in 3 tablespoons of the oil for 5 minutes or until soft. Add bell pepper, paprika, caraway seeds, garlic and tomato paste. | 3. Blend well, turn the heat down to medium and place lid on skillet. Cook for a further 5 minutes or until peppers are tender, stirring continually. | 4. In a separate non-stick skillet, sauté the tempeh in the remaining oil until light brown. Add tempeh to vegetable and herb mixture. | 5. Add the vegetable broth, salt and wine. Replace lid and cook until slightly reduced; about 10 minutes. Add the prepared arrowroot and stir until incorporated. Cook for 1-2 minutes until thickened. Remove from stove and add the sour cream. Serve hot with dumplings or mashed potato. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tempeh	8	ounces		435.4482	17.3272	46.0169	24.494
onion	1		chopped	64.0	14.944	1.76	0.16
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
green pepper	1		seeded chopped	29.8	6.9136	1.2814	0.2533
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
caraway seed	2	teaspoons		13.985999999999999	2.0958	0.8303	0.6128
garlic clove	2		chopped	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
vegetable broth	2	cups	sodium free	324.72	52.644	11.9064	7.6752
salt	1	teaspoon		-	-	-	-
zinfandel	1/2	cup	full-bodied	-	-	-	-
arrowroot	3	teaspoons		4.875	1.0042	0.318	0.015
vegetable broth	2	teaspoons		324.72	52.644	11.9064	7.6752
vegan cream	2	tablespoons	sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.