This stove-top ragout has a rich, hearty flavor, and is especially good on a cold, wintry night.
- 1 Tbsp butter or margarine
- 1 Tbsp olive oil
- 1-8 oz packet tempeh, cut into bite-sized pieces
- 1 large onion, chopped
- 2 Tbsp all-purpose flour
- 1 clove garlic, minced
- 1 1/2 c vegetarian beef style broth
- 1/4 tsp ground black pepper
- 3/4 tsp hot Hungarian paprika*
- 1 bay leaf
- 1 tsp vegetarian Worcestershire sauce
- 1 tsp browning sauce
- 1 c frozen lima beans
- 2 medium potatoes, diced
- 2 carrots, peeled and sliced
- 1 stalk celery, chopped
- 1/2 tsp seasoning salt or to taste
- In large heavy pot over medium heat, melt butter in oil. Add tempeh and onions, and allow to brown about 6 minutes, turning twice.
- Add garlic and flour; cook another half-minute, stirring well. Pour in broth and stir until it simmers a minute and thickens to a smooth gravy.
- Add black pepper, paprika, bay leaf, Worcestershire sauce, browning sauce, lima beans, potatoes, carrots, celery, and seasoning salt; stir well. Add water to barely cover all vegetables and tempeh; stir.
- Bring back to a simmer. Reduce heat to lowest setting, cover, and simmer 20 minutes, or until the vegetables are just fork tender. Serve hot with bread or rolls.
*or use plain paprika with a dash or two of cayenne to taste