Tempeh Stroganoff

This Tempeh Stroganof is meat-free, but has all the smoky, creamy awesomeness that a wintertime meal requires. Serve with traditional egg noodles, or choose the gluten-free rice noodles pictured here. I’ve used tempeh, a fermented soy product, but you could also use tofu or premade seitan. This recipe makes a huge meal, but makes damn good leftovers too.

2 (8-oz) blocks tempeh, cubed
3 tablespoons olive oil + 2 Tablespoons extra
2 cups thinly sliced onions
4-5 cloves garlic, minced
2 cups cremini or button mushrooms, thinly sliced
2 Portobello mushrooms, thinly sliced
2 cups vegetable broth
¼ cup mirin (Japanese rice cooking wine), use regular wine if you have
⅓ cup nutritional yeast flakes
2 Tablespoons vegan Worcestershire sauce
2 tablespoons potato starch
1 Tablespoon fresh minced thyme
2 teaspoons Dijon mustard
1 tablespoon smoked paprika
1-2 teaspoons salt
½ cup unsweetened plant-based milk (more to taste)
1 cup frozen peas
1 (16-ounce) package noodles, cooked according to directions
Cashew cheese, sour cream or Greek Yogurt for garnish
Minced fresh parsley for garnish

View the full recipe at Vibrant Wellness Journal →