Tempeh and Mushroom Stroganoff

Tempeh and Mushroom Stroganoff

Serves 4

Nutty tempeh has a satisfying protein texture that lends itself well to this vegetarian take on beef stroganoff. It will become a new family favorite!

  • 1 tablespoon canola oil
  • 1 (8-ounce) package wild rice tempeh, cut into 1/2-inch thick strips
  • 1/2 yellow onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon toasted sesame oil
  • 1 large portobello mushroom, stemmed and sliced
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 packet vegetarian brown gravy mix
  • 4 ounces lowfat sour cream or vegan sour cream
  • 2 cups frozen cooked brown rice
  • 2 tablespoons chopped parsley (optional)
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Heat canola oil in a large skillet over medium high heat. Add tempeh strips and cook, turning once, until both sides are golden brown. Remove tempeh from skillet and set aside. Add onions and garlic to skillet and cook until golden. Stir in sesame oil, mushrooms and Worcestershire sauce and cook until mushrooms are soft. Return tempeh to skillet. In a measuring cup, combine gravy mix with amount of water called for on package directions, then stir into tempeh mixture and heat until thick. Stir in sour cream and heat just until warm. Prepare rice according to package directions, then serve stroganoff over rice, garnished with parsley.

Nutritional Info: 
Per Serving:340 calories (110 from fat), 12g total fat, 3g saturated fat, 10mg cholesterol, 410mg sodium, 44g carbohydrate (6g dietary fiber, 4g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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