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PrintTempeh Stroganoff
Even meat lovers will enjoy a meal of stroganoff made with tempeh. The chewy, meat-like texture of this healthy, fermented soy combined with rich savory seasonings create a wonderfully satisfying and tasty dish. Make it vegan by simply using vegan sour cream.
Serves 2–4
- 1 package Tempeh, cut into 1/2-inch-thick slices
- 2 tablespoons canola oil, divided
- 1/2 yellow onion, sliced thin
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 portabello mushroom cap, cut in half and sliced
- 1 tablespoon tamari soy sauce
- 1 tablespoon vegetarian Worcestershire sauce
- 1 package vegetarian brown gravy mix
- 4 ounces low fat sour cream, vegan sour cream or crème fraiche
Brown tempeh pieces in 1 tablespoon canola oil over medium heat until all sides are very brown, about 5 minutes on each side. Add the remaining tablespoon of oil to the skillet along with the onion and garlic and sauté until onion begins to brown. Stir in sesame oil, mushroom pieces, tamari and Worcestershire sauce and cook, over medium heat, until mushroom pieces are soft, about 5 minutes.
Combine gravy mix with amount of water instructed by package directions. Stir into tempeh mixture and heat until thick. Remove from heat.
Stir in sour cream or crème fraiche. Serve with steamed brown rice or whole grain pasta.
Nutrition Info
Per Serving (6.5 oz-wt.): 340 calories (180 from fat), 21g total fat, 4.5g saturated fat, 1g dietary fiber, 23g protein, 21g carbohydrate, 0mg cholesterol, 580mg sodium