Title: Tempeh paprikas with tahini
 Categories: Hungarian, Main dish, 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.
  
  "Vegetarian Times" November, 1991