Mushroom Tempeh Stroganoff

Ingredients - Serves 4

• Parsley - For garnish
• Salt and pepper - To taste
• Vegan sour cream - 1 cup
• Dijon mustard - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 2 cups
• Mushrooms - 2 cups, sliced
• Garlic - 2 cloves, minced
• Onions - 1 large, 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.
2. Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onions, garlic, and mushrooms and cook until the onions are soft and the mushrooms are browned, about 10 minutes.
4. Add the vegetable broth, soy sauce, and Dijon mustard to the skillet and bring to a simmer.
5. Return the tempeh to the skillet and simmer for 10 minutes, until the sauce has thickened.
6. Stir in the vegan sour cream and season with salt and pepper.
7. 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: 15g
• Carbs: 50g
• Protein: 20g
• Sodium: 500mg
• Sugar: 5g