Published on January 15th, 2014 | by Andrea Bertoli8
Fancy Meals: Tempeh Stroganoff Recipe
When I was a kid my mom cooked us dinner every night, no small feat considering she had a full time job and two very picky kids. One of her classic dishes was Beef Stroganoff, a recipe she got from that tome of classic cooking, The Joy of Cooking. The creamy mushroom gravy with egg noodles was pretty damn good, and it wasn’t until I was in my late 20s that I had anything similar. And then last year I created my own recipe, based on the one found in Vegan World Fusion Cuisine by Mark Reinfeld.
This version is meat-free, but has all the smoky, creamy awesomeness that a wintertime meal requires. Serve with traditional egg noodles, or choose the gluten-free rice noodles pictured here. I’ve used tempeh, a fermented soy product, but you could also use tofu or premade seitan. This recipe makes a huge meal, but makes damn good leftovers too.
(Looking for more wintertime pasta recipes? Check out this list on Eat. Drink… Better!)
Vegan Tempeh Stroganoff
2 (8-oz) blocks tempeh, cubed
3 tablespoons olive oil + 2 Tablespoons extra
2 cups thinly sliced onions
4-5 cloves garlic, minced
2 cups cremini or button mushrooms, thinly sliced
2 Portobello mushrooms, thinly sliced
2 cups vegetable broth
¼ cup mirin (Japanese rice cooking wine), use regular wine if you have
⅓ cup nutritional yeast flakes
2 Tablespoons vegan Worcestershire sauce
2 tablespoons potato starch
1 Tablespoon fresh minced thyme
2 teaspoons Dijon mustard
1 tablespoon smoked paprika
1-2 teaspoons salt
½ cup unsweetened plant-based milk (more to taste)
1 cup frozen peas
1 (16-ounce) package noodles, cooked according to directions
Cashew cheese, sour cream or Greek Yogurt for garnish
Minced fresh parsley for garnish
- In a large heavy skillet heat 3 Tablespoons oil on medium heat. Add cubed tempeh. Cook until browned on each side, adding more oil if necessary. Set aside.
- In the same skillet, heat remaining oil. Lower heat slightly and add onion and garlic. Cook until onions have browned slightly. Lower heat and add all mushrooms. Cook until mushrooms are soft, stirring occasionally.
- In a bowl whisk together broth, mirin, nutritional yeast, potato starch, thyme, mustard, paprika, and salt until starch has dissolved.
- Add broth mixture to onions and stir well. Stir continually until mixture has thickened. Slowly add in soymilk until mixture is desired consistency. Add cooked tempeh and peas and stir to combine. Let simmer for five minutes on very low heat.
- Divide noodles between bowls and cover with mushroom sauce. Garnish with a dollop of sour cream or yogurt and fresh minced parsley. Enjoy!