Tempeh Stroganoff

Ingredients - Serves 4

• Salt and pepper - To taste
• Parsley - 2 tablespoons, chopped
• Vegan sour cream - 1 cup
• Soy sauce - 2 tablespoons
• Vegetable broth - 1 cup
• Mushrooms - 2 cups, sliced
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Tempeh - 8 ounces, cubed

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 onion, garlic, and mushrooms. Cook until the onions are soft and the mushrooms are browned, about 10 minutes.
4. Add the vegetable broth and soy sauce to the skillet. Bring to a simmer and cook for 5 minutes.
5. Stir in the vegan sour cream and cooked tempeh. Cook until heated through, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the stroganoff over cooked noodles or rice, garnished with the chopped 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