Teresa's Recipes
Creamy Tempeh and Mushroom Stroganoff
Transport your taste buds to the heart of Eastern Europe with this vegetarian version of the classic Russian Stroganoff. This recipe intertwines the earthy flavors of tempeh and mushrooms with a creamy, savory sauce, making it a sure hit not just for vegetarians, but for anyone who appreciates a hearty, flavor-packed meal. Its origins date back to the 19th century, named after the influential Stroganoff family, and this dish continues to be a beloved comfort food around the world.
Ingredients
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1 teaspoon Paprika
- 2 tablespoons All-purpose flour
- 1 cup Sour cream
- 1 cup Vegetable broth
- 2 cups Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 200 grams Tempeh, cubed
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 24g
- Carbs: 30g
- Protein: 18g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the onion, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms are tender, about 5 minutes.
- In a separate bowl, whisk together the vegetable broth, sour cream, flour, paprika, salt, and pepper to create the stroganoff sauce.
- Pour the stroganoff sauce into the skillet with the onions, garlic, and mushrooms, stirring to combine.
- Return the tempeh to the skillet and stir to coat with the sauce. Allow the mixture to simmer for 10 minutes, or until the sauce has thickened.
- Serve the stroganoff hot, over cooked noodles or rice, garnished with the fresh parsley.
Tips
- For a vegan version, substitute the sour cream with a plant-based alternative.
- Feel free to add more vegetables such as peas or bell peppers for added texture and flavor.
- Pair this dish with a side of pickled cucumbers to balance the richness of the stroganoff.