Tempeh is a meat substitute made of soy protein. It is nutty, has a great texture and works great in this recipe. You can get Tempeh at the freezer section of Down To Earth or any health food store.

This is not a "fast" recipe. It requires some baking time- so be advised you cannot whip this one up in 15 or 20 minutes.

Ingredients:

Instructions:

1. Preheat oven to 400 degrees. In a large saucepan bring broth to a simmer. Turn off heat and cover to keep warm.
2. In a medium bowl, combine oil, vinegar, cider, 1 tbsp. paprika, salt 1 1/2 teaspoon caraway seeds, 1/2 tsp. thyme, 1/2 tsp. pepper and 1 tbsp. garlic.
3. Add tempeh and toss to coat.
4. In a large shallow baking dish place tempeh and liquid in a single layer.
5. Bake uncovered until all the liquid been absorbed, about 25 minutes. Check to make sure liquid does not burn.
6. In a large dutch oven, combine onions, remaining paprika, caraway, them and pepper and 1/4 cup hot broth.
7. Cover and cook over medium heat until onions are soft, about 10 minutes.
8. Add tomato paste and stir well. Reduce heat to low and cook covered 10 minutes.
9. In a small bowl, dissolve kudzu (or corn starch) in cold water and had to hot broth.
10. Stir and whisk while increasing heat. Cook, stirring until broth thickens, about 2 minutes.
11. Add broth to pan with onions and stir until mixture is blended. Remove tempeh from oven and add to pan, along with the liquid. Stir well.
12. Cover pan and bake, stirring occasionally 45 minutes. Serve hot.