Tempeh with Potatoes and Cabbage

"Tempeh with Potatoes and Cabbage" (page 302) is a hearty dish, I would call it a stew, that can also be turned into a goulash with the addition of optional vegan sour cream.  Browned tempeh, onion, carrots, potatoes, and cabbage are cooked in a savory broth of diced tomatoes, white wine, and vegetable broth until everything is cooked through, hot and bubbly, at which time you can stir in the sour cream if you opt to use it (I did).  In order to keep this oil free, I omitted the oil when browning the tempeh, using a dry non-stick skillet instead (less browning, but also less fat), as well as when sautéing the onions and carrots.  The sour cream was homemade and oil free, as well.  To quote the recipe, this is a great "stick-to-your-ribs cold-weather comfort food". (Note: The recipe called for 1 pound of tempeh, and I used just 8 oz, as it seemed like more than enough.)