Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of sunflower oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Add 400 grams of cubed tempeh to the pot and brown it on all sides for about 8 minutes, then remove the tempeh and set it aside.

3. 3

   Add 1 diced large onion and 2 medium sliced carrots to the same pot, sautéing for 5 minutes until softened.

4. 4

   Stir in 3 minced cloves of garlic and 250 grams of quartered cremini mushrooms, cooking for another 5 minutes until the mushrooms release their liquid.

5. 5

   Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring for 1 minute, then add 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 small bay leaves.

6. 6

   Return the browned tempeh to the pot, add 2 medium cubed russet potatoes and 4 cups of vegetable broth, bringing the mixture to a gentle simmer.

7. 7

   Cover the pot and braise the Skazka over low heat for 1 hour and 15 minutes, or until the potatoes are tender and the sauce has thickened.

8. 8

   Stir in 0.25 cup of fresh chopped dill before serving, optionally garnished with more fresh dill and a dollop of vegan sour cream.