Paprika Tempeh & Potatoes (Second Version)

You might remember that I shared a version of Paprika Tempeh & Potatoes a while ago, but this version has a few changes that tasted different enough that I wanted to share it as well. The first was based on a Paprika Chicken recipe I used to make years ago. It's important to remember that with any recipe small changes, sometimes just one ingredient, can change the flavor profile in a distinctive way. There are other changes that are almost undetectable. I enjoy playing with recipes to test flavor profiles and sharing those results to demonstrate the flexibility of cooking. So here's my second version of Paprika Tempeh & Potatoes. I served it with flat bread this time, which was quite good.

Paprika Tempeh & Potatoes

1 pound package tempeh

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

Mix together nut milk and chia seeds and set aside.

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

Add water to large skillet or saucier pan, bring to a boil, and add ground flax seeds and cook until it begins to thicken. Add tempeh and cook until well coated and beginning to brown.

 
Add a little more water, if necessary, add in onion and carrot. Cover and cook until onion is softened, about 5 minutes. Stir in the paprika, wine (if using,) potatoes, tomato sauce, and the broth. If using wine, use one cup of broth. If not using wine use 1 ½ cups broth. Stir well. Bring to a boil. Add in pepper.

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

Quickly stir in the nut milk mixture and remove from the heat.

Serve in bowls and top with raw cabbage.

Note: I use organic ingredients whenever possible.

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