Tempeh Ragout

This stove-top ragout has a rich, hearty flavor, and is especially good on a cold, wintry night.

Ingredients:

• 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

Directions:

1. In large heavy pot over medium heat, melt butter in oil. Add tempeh and onions, and allow to brown about 6 minutes, turning twice.
2. 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.
3. 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.
4. 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