Tempeh and Sauerkraut Stew

1 pound of tempeh, cut into 1/2-inch squares
2 tablespoons of your favorite olive oil
1 medium yellow onion, chopped
1 medium carrot, chopped
2 cloves of garlic, minced
2 tablespoons of tomato paste
1/2 cup of dry white wine
1 tablespoon of sweet paprika
1 teaspoon of caraway seeds
2 cups of sauerkraut, rinsed and drained well (See note.)
1 1/2 cup of vegetable broth, more if needed
1/2 cup of sour cream
Salt to taste
Freshly ground black pepper to taste
2 tablespoons of minced fresh parsley

Place the tempeh in a saucepan with enough water to cover. Bring the water to the boil. Reduce the heat to low and simmer for 10 minutes.

Drain the tempeh and pat it dry.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add the tempeh and cook, stirring occasionally, until browned, about 5 or 7 minutes.

Remove the tempeh with a slotted spoon and set aside. Add the onion and the carrot to the pan, cover, and cook, stirring a few times, until softened, about 5 minutes.

Add the garlic and cook without the cover for 1 minute longer.

Stir in the tomato paste, the wine, the paprika, the caraway seeds, the tempeh, and the sauerkraut. Add the stock and bring to the boil. Reduce the heat to low, cover, and simmer until the flavors have developed and the carrots are tender, about 30 minutes.

If the stew is thicker than you desire, add a wee bit more broth. Make it as thick or thin as you like.

Just before serving, remove the stew from the heat and stir in the sour cream. Make sure the sour cream is well blender into the stew.

Season to taste with the salt and the pepper.

Sprinkle minced parsley over each serving.

Note:
Do not use the type of kraut made with vinegar. This is not true kraut. Sauerkraut is cabbage and salt, that's all.