Hungarian Pan-Cooked Potatoes with Paprika

• 2 Pounds Yellow Potatoes
• 2 Green Bell Peppers
• 2 Teaspoons Paprika
• Salt & Pepper, to taste
• 1/2-1 Cup Vegetable Stock, for cooking
• Gherkins or Pickles, to serve

Tempeh Sausage

• 1 8-Ounce Block Tempeh
• 2 Tablespoons Liquid Aminos
• 1 Teaspoon Liquid Smoke

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1. Crumble the block of tempeh into small sausage-like chunks. In a medium bowl, soak the tempeh crumbles in the liquid aminos and liquid smoke.
2. Chop the potatoes into chunks and dice the green peppers.
3. Add the potatoes, peppers, paprika, and salt to a frying pan.
4. Turn the heat to medium-high and cover. Cook for 15-20 minutes, checking the potatoes every few minutes. Add vegetable stock as necessary to prevent sticking and to create a sauce.
5. Add the tempeh crumbles and any remaining liquid from the bowl. Cover and cook an additional 5 minutes to warm the tempeh.
6. Remove from the heat and serve with gherkins or pickles. Enjoy!

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