Steam or simmer tempeh for 20 minutes to soften it.

Cut the steamed tempeh into small cubes and set aside.

Chop the onion.

Seed and chop the green pepper.

Finely chop the garlic cloves.

In a large skillet over medium-high heat, saute the chopped onions in 3 tablespoons of vegetable oil for 5 minutes or until soft.

Add the chopped bell pepper, paprika, caraway seeds, garlic and tomato paste to the skillet.

Blend the ingredients in the skillet well.

Turn the heat down to medium, place a lid on the skillet, and cook for a further 5 minutes or until the peppers are tender, stirring continually.

In a separate non-stick skillet, saute the tempeh cubes in the remaining 3 tablespoons of vegetable oil until light brown.

Add the sauteed tempeh to the vegetable and herb mixture in the large skillet.

Add the vegetable broth, salt, and zinfandel (or red wine) to the skillet.

Replace the lid and cook until the stew is slightly reduced, about 10 minutes.

In a small bowl, mix the arrowroot with 2 teaspoons of vegetable broth to make a thin paste.

Add the prepared arrowroot paste to the stew and stir until incorporated.

Cook for 1-2 minutes until the stew has thickened.

Remove the skillet from the stove and stir in the vegan sour cream.

Serve the tempeh stew hot with dumplings or mashed potato.