Creamy Tempeh and Mushroom Stroganoff
A hearty and delicious vegetarian take on the classic stroganoff. Creamy, savory and packed full of flavor, this dish is sure to be a hit with both vegetarians and meat eaters alike.
Ingredients - Serves 4
- Parsley - For garnish
- Salt and pepper - To taste
- Paprika - 1 teaspoon
- Flour - 2 tablespoons
- Sour cream - 1 cup
- Vegetable broth - 1 cup
- Mushrooms - 2 cups, sliced
- Garlic - 2 cloves, minced
- Onion - 1, diced
- Tempeh - 8 ounces, cubed
- Olive oil - 2 tablespoons
Let's Get Started
- Heat the olive oil in a large skillet over medium heat.
- Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the onion, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms are tender, about 5 minutes.
- In a small bowl, whisk together the vegetable broth, sour cream, flour, paprika, salt, and pepper. Pour this mixture into the skillet and stir to combine.
- Return the tempeh to the skillet and stir to coat in the sauce. Simmer for 10 minutes, until the sauce has thickened.
- Serve the stroganoff over cooked noodles or rice, garnished with parsley.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 20g
- Sodium: 500mg
- Sugar: 5g
