Tempeh Mushroom Stroganoff

Cooking with Tempeh

I know I’m not the only one who looked at tempeh the first few times I saw it and wondered how I would cook this block. After much diligent and delicious research, it’s clear that tempeh can be cooked any way you want it. Whatever flavors you are trying to impart, tempeh will soak them up as much as needed and still take more.

You can cook tempeh any way you want, from grilling to stewing and it can be the main star of a dish or part of a flavor orchestra. Our recipe for tempeh stroganoff works off that same basic principle, so we used the versatility of tempeh to make a filling winter staple.

Making Tempeh Stroganoff

Taking a classic dish like stroganoff and making it vegan was a fun challenge, since it’s basically a dish of meat, cream, onions and mushrooms. Stroganoff is a simple dish, so we wanted to keep the ingredients down so it would cook quickly and taste authentic.

We substituted cubed tempeh in as our protein source, and used plant-based sour cream available at most grocery stores, not trying to complicate things. Using easy replacements and keeping the recipe simple is what makes this stroganoff delicious and filling.

Serving Stroganoff, Anytime.

Stroganoff is the dish that keeps on giving, we make big batches so there’s leftovers and always want more. Stroganoff is typically served in soup bowls with some crusty bread to help soak up that amazing leftover sauce or over egg noodles as a heartier dish. We think either way is just fine depending on how you’re feeling at the moment. We hope you enjoy turning this classic into a part of your winter meals.

Want to make the real deal? Be sure to make our thick vegan egg noodles to pair with this tempeh stroganoff instead of using store bought noodles.

*Nutritional values are approximate based on best available data

Tempeh Mushroom Stroganoff

4 from 4 votes

Recipe by Ian Quillan Course: Dinner, EntreeCuisine: InternationalDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

189

kcal

Total time

55

minutes

This tempeh mushroom stroganoff is creamy, hearty and downright delicious.

Ingredients

• 2 Tbsp. 2 vegetable oil

• 1 medium 1 onion, chopped

• 1/8 tsp. 1/8 salt

• 3 cloves 3 garlic, minced

• 16 ounces 16 cremini mushrooms, stemmed and chopped

• 1 tbsp. 1 worcestershire

• 1 tbsp. 1 thyme

• 1 tsp. 1 paprika

• 1 tsp. 1 white pepper

• 1/4 tsp. 1/4 chili powder

• 8 ounces 8 tempeh, cubed small

• 2 cups 2 vegetable broth

• 1/3 cup 1/3 sour cream

Directions

• Heat oil in large, nonstick pan over medium heat until shimmering.
• Add chopped onions and stir to coat with oil, then add pinch of salt and sauté until translucent, about ten minutes.
• add minced garlic and sauté until fragrant, about one minute.
• add chopped mushroom, another pinch of salt and stir to combine the onion and mushroom. Cover pan with lid until the mushrooms have released their liquid, about seven minutes, then uncover.
• Add worcestershire, thyme, paprika, white pepper, chili powder, and stir to combine until fragrant, about one minute.
• Add tempeh and cook for one minute, then add vegetable broth. Bring to a simmer and cook for fifteen to twenty minutes, stirring occasionally.
• Reduce heat to low, add sour cream and cook for two more minutes, stirring until well combined and heated through.
• Serve in bowls with crusty bread as stroganoff, or over noodles with our Egg Noodle recipe.

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