RECIPE: Tempeh Stroganoff (Vegan)

[Guest guest]

Again, I have permission from the original poster of this recipe (on another

list) to pass it on here ;=)

 

I have of course tried this one too. Using tofu instead of vegan sour cream or

anything like that really really works. It's a keeper!

 

Best, Pat ;=)

 

TEMPEH STROGANOFF

 

2 cloves garlic

4 tablespoons vegetable oil

3 tablespoons soy sauce

140 ml apple juice

1/2 teaspoon ground ginger

1/2 teaspoon paprika

freshly ground black pepper as required

455 g tempeh

340 g mushrooms

2 tablespoons vegan margarine

1/2 teaspoon dried basil

a little freshly grated nutmeg

225 g tofu

juice of 1 small lemon

 

1) Mince the garlic. Combine 2 tablespoons oil, the soy sauce, apple juice,

paprika, pepper & garlic in a large saucepan. Cube the tempeh. Add to the

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

occasionally.

2) Slice the mushrooms. Melt the margarine in a skillet and add the

mushrooms. Sprinkle in the basil and a little grated nutmeg. Stir over a

medium to low heat for about 5 minutes until tender. Add the mushrooms to

the

tempeh and stir well.

3) Put the tofu, remaining 2 tablespoons of oil and the lemon juice into a

liquidiser and blend thoroughly. Add the mixture to the tempeh and

mushroom

mixture and heat over a low heat until it is warmed through.

 

--------