Title: Tempeh Paprikas with Tahini
Categories: Hungarian Vegetarian
Yield: 6 Servings

2	tb	Sesame oil, toasted
2	lg	Onions, chopped
2	tb	Hungarian paprika
2	c	Vegetable stock
2	tb	Dark miso
1	lb	Tempeh, cut to 32 triangles
1	ts	Soy sauce
1	tb	Cider vinegar
4	tb	Tahini
		Chopped scallions to garnish

Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika till golden. Add 1 1/2 cups stock & miso. Bring to a boil. Add tempeh, reduce heat & simmer 35 to 40 minutes.

Blend soy sauce, vinegar & tahini with remaining stock. Add to the skillet, stirring as it thickens. Be careful not to let it boil.

Garnish with scallions.

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