Wednesday, October 13, 2010

Tempeh and Mushroom Stroganoff

Another take on a recipe from the Whole Foods site, this was tasty and satisfying. I don't think I've ever had real stroganoff and have no idea what it's supposed to taste like, but I imagine it must be something like this. But, with beef, of course. I used:

1 package of Three Grain Tempeh
1/2 Onion, diced
2 cloves garlic, minced
2 Portobello Mushroom Caps, cubed
Couple teaspoons sesame oil
about a Tablespoon vegetarian Worcestershire
1 cup vegetable broth mixed with 1 tsp cornstarch
1 teaspoon or so of ground corriander
about 1/2 teaspoon paprika
pinch of salt and lots of black pepper
1/3 cup vegan sour cream
parsley
1/2 package whole wheat egg noodles

Heat some olive oil in a skillet and add sliced tempeh to cook until browned. Remove the tempeh and set aside. Add a little more oil and onions, garlic and mushrooms to pan and cook until softened. Add sesame oil, broth, Worcestershire, and seasonings. Cook until some of the liquid reduces and it thickens a bit. Add tempeh back to skillet and stir in sour cream. Heat through. In the meantime, cook the noodles according to package directions. Drain, add to skillet and toss to coat. Top with parsley.

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