One Pot Tempeh and Mushroom Stroganoff

Ingredients - Serves 4

• Parsley - For garnish
• Sour cream - 1 cup
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Dijon mustard - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 2 cups
• Mushrooms - 2 cups, sliced
• Garlic - 2 cloves, minced
• Onion - 1 large, chopped
• Tempeh - 8 ounces, cubed
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion, garlic, and mushrooms. Cook until the onions are soft and the mushrooms are browned, about 10 minutes.
4. Add the vegetable broth, soy sauce, Dijon mustard, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Return the tempeh to the pot and stir in the sour cream. Cook for another 5 minutes, until heated through.
6. Serve the stroganoff 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