Tempeh Stroganoff

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* Exported from MasterCook *

 

Tempeh Stroganoff

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cloves garlic

4 tablespoons vegetable oil

3 tablespoons soy sauce

2/3 cup apple juice

1/2 teaspoon ground ginger

1/2 teaspoon paprika

freshly ground black pepper

1 pound tempeh

6 cups mushrooms

2 tablespoons vegetable margarine

1/2 teaspoon dried basil

pinch freshly grated nutmeg

1/2 pound tofu

juice of 1 small lemon

 

Crush the garlic. Combine in a large saucepan 2 tablespoons oil, soy sauce,

apple juice, ginger, paprika, pepper, and garlic. Cube the tempeh. Add to the

mixture in the saucepan and cook over low heat for about 5 minutes, stirring

occasionally.

Slice the mushrooms. Melt the margarine in a frying pan and add the mushrooms.

Sprinkle in the basil, and grate a little nutmeg. Stir over a medium to low

heat for about 5 minutes until tender. Add the mushrooms to the tempeh, and

stir well.

Put the tofu, remaining 2 tablespoons oil, and lemon juice in a blender and

blend thoroughly. Add the mixture to the tempeh and mushroom mixture, and heat

over a low heat until it is warmed through. Serve over noodles.

 

 

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Per serving: 447 Calories (kcal); 26g Total Fat; (48% calories from fat); 29g

Protein; 32g Carbohydrate; 0mg Cholesterol; 788mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0