Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 450 grams of firm tempeh into 3-4 cm cubes and marinate for at least 30 minutes in a mixture of 2 tablespoons soy sauce, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, and 1/2 teaspoon black pepper.

2. 2

   Prepare your smoking setup using wood chips, then smoke the marinated tempeh cubes over indirect heat for 20-30 minutes until fragrant and lightly browned.

3. 3

   In a large heavy-bottomed pot or kazan, heat 2 tablespoons of vegetable oil over medium-high heat and brown 1 kilogram of peeled and cubed potatoes and 400 grams of peeled and sliced carrots for 8-10 minutes until slightly golden.

4. 4

   Remove the potatoes and carrots from the pot, then add 1 tablespoon of vegetable oil and sauté 2 thinly sliced large onions for 5-7 minutes until softened and translucent.

5. 5

   Add 4 minced cloves of garlic to the softened onions and cook for 1 minute until aromatic, then stir in the smoked tempeh cubes.

6. 6

   Pour in 500 ml of vegetable broth, season with salt to taste, and bring the mixture to a simmer.

7. 7

   Return the browned potatoes and carrots to the pot, cover tightly, reduce the heat to low, and simmer for 25-30 minutes, or until the vegetables are tender.

8. 8

   Garnish the Smoked Tempeh Kazan-Kabob generously with fresh dill and cilantro before serving hot.