Creamy Mushroom Tempeh Stroganoff

Ingredients - Serves 4

• Parsley - For garnish
• Salt and pepper - To taste
• Worcestershire sauce - 1 tablespoon
• Flour - 2 tablespoons
• Sour cream - 1 cup
• Vegetable broth - 1 cup
• Mushrooms - 2 cups, sliced
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Tempeh - 8 ounces, cubed
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large skillet over medium heat. Add the tempeh and cook until browned on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and mushrooms. Cook until the onions are soft and the mushrooms are browned.
3. In a small bowl, whisk together the vegetable broth, sour cream, flour, and Worcestershire sauce. Pour this mixture into the skillet and stir to combine.
4. Return the tempeh to the skillet and stir to coat in the sauce. Season with salt and pepper.
5. Reduce the heat to low and simmer for 10-15 minutes, until the sauce has thickened.
6. Serve the stroganoff over cooked noodles or rice, garnished with fresh parsley.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 20g
• Carbs: 30g
• Protein: 25g
• Sodium: 500mg
• Sugar: 5g