Paprika Tempeh & Potatoes


This recipe was born from a paprika chicken I used to make a long time ago. I decided to see if  I could use the basic idea behind it to create a plant-based version of it. I started playing with it and after several versions I settled on this one. The original recipe called for something like a cup of white wine. I thought that was too much, so I cut it down a little bit each time until I got to 1/4 cup and added more vegetable stock each time to make up the difference. That worked nicely, but I also wanted to try a wine-free version, so I made it without the wine. While omitting the wine does change the flavor slightly, it's almost unnoticeable. Still, I left the wine in the recipe as optional. I  made another quite large change regarding the cabbage. The original recipe called for cooking the cabbage with the rest of the food, but I really don't like cooked cabbage. I do, however, like raw cabbage, so I changed it up. The raw cabbage adds a freshness to it that cooked cabbage just can't.


Paprika Tempeh & Potatoes

1 pound tempeh

¼ cup water
1 tablespoon ground flax seeds
1 medium red onion
1 medium carrot
1 ½ tablespoons paprika
8 small purple potatoes
2 cups shredded cabbage
1 24 ounce jar tomato sauce
¼ cup white wine (optional)
1 – 1 ¼ cups vegetable broth
Freshly ground black pepper, to taste
½ cup hazelnut milk
2 teaspoons hazelnut pulp
1 teaspoon chia seeds

Mix together hazelnut milk, hazelnut pulp, and chia seeds and set aside.

Dice tempeh into ½ inch pieces. Dice onion. Chop carrot into small pieces. Cut potatoes into approximately ½-inch pieces.

Add water to a saucier pan, bring to a boil, and add ground flax seeds and cook until it begins to thicken. Add tempeh and cook until lightly browned. Remove from pan and set aside.

Add a little more water, if necessary, add in onion and carrot. Cover and cook until onion is softened, about 5-10 minutes. Stir in the paprika, potatoes, tomatoes, wine (if using) and the broth. If using wine, use one cup of broth. If not using wine use 1 ¼ cups water. Stir well. Bring to a boil. Add in pepper.

Reduce heat to medium, add tempeh, and simmer uncovered for 30-40 minutes until the vegetables are tender.

Quickly stir in the hazelnut mixture and remove from the heat.

Serve in bowls and top with raw cabbage.



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