Creamy Tempeh and Mushroom Stroganoff

Ingredients

Fresh parsley, finely chopped

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Paprika

1 teaspoon

All-purpose flour

2 tablespoons

Sour cream

1 cup

Vegetable broth

1 cup

Mushrooms, sliced

2 cups

Garlic, minced

2 cloves

Onion, finely chopped

1 medium

Tempeh, cubed

200 grams

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms are tender, about 5 minutes.
4. In a separate bowl, whisk together the vegetable broth, sour cream, flour, paprika, salt, and pepper to create the stroganoff sauce.
5. Pour the stroganoff sauce into the skillet with the onions, garlic, and mushrooms, stirring to combine.
6. 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.
7. Serve the stroganoff hot, over cooked noodles or rice, garnished with the fresh parsley.