Recipe: Tempeh Mushroom Stroganoff

[Guest guest]

Someone asked for tempeh recipes and here is one I

really love. I'll warn you that this does take some

prep time, but not too much and you should have plenty

of leftovers. I got the recipe off a package of

tempeh.

 

 

TEMPEH MUSHROOM STROGANOFF

 

Cut into small cubes and steam for 10 minutes:

2-8oz pkgs. Lightlife wild rice tempeh (or any tempeh)

 

Heate a large skillet and saute (until brown) tempeh

in:

2 tablespoons oil

 

Remove tempeh from pan. Saute:

1 teapoon sesame oil

1 large onion, chopped

3/4 pound mushrooms, quartered

 

Mix together with whisk and stir into pan:

1/2 cup cold water or plain soymilk

2 tablespoons arrowroot (cornstarch worked fine)

 

Cook a few minutes to thicken. Dissolve with wire

whisk and add:

2 tablespoons light miso

2 tablespoons dark miso

1/2 cup vegetable broth

 

Stir into sauce:

1 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon cayanne

 

Return tempeh to pan. If too thick, add a little

water.

 

Add and gently heat but do not boil:

1 cup soy sour cream

 

Serve over noodles. Garnish with fresh parsley.