Tempeh paprikas with tahini

Yield: 6 Servings

Ingredients:

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

Instructions:

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.