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Prepare rice according to package directions. Meanwhile, 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.
Serve stroganoff over rice, garnished with parsley.