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Creamy Vegan Mushroom Stroganoff with Tempeh
Creamy vegan mushroom stroganoff with tempeh is a cozy, high-protein dish made with healthy, low-fat ingredients for comfort food with gusto.
Ingredients You Need for Creamy Vegan Mushroom Stroganoff with Tempeh
How to Prepare Creamy Vegan Mushroom Stroganoff with Tempeh
- Slice the tempeh into quarters for easier handling, then crumble the tempeh about the size of your thumbnail. Add it to a medium pot with 4 cups of vegetable broth and 1 tablespoon of soy sauce.
- Bring the broth to a boil, lower medium-high heat, cover, and simmer the tempeh for 20 minutes. Drain the tempeh crumbles, then use the back of a spoon to press the crumbles against the side of a colander to remove as much moisture as possible.
- Start the water for the pasta and cook according to the package instructions as you cook the stroganoff.
- Heat a large skillet or frying pan over medium heat, then add the onions and leeks. Cook for 5 minutes, often stirring, until they soften.
- Add the garlic, thyme, paprika, and tempeh. Continue cooking and stirring, and let the tempeh brown a bit.
- Stir in the mushrooms and let them cook until they are soft and their moisture is released.
- Deglaze the pan by adding 1 cup of white wine. Cook for another 5 minutes or until most of the wine has evaporated. Stir the bottom of the pan to pick up any veggies from the bottom.
- Stir in the plant milk, mustard, and vegan Worcestershire sauce. Simmer on low for 5-10 minutes until the sauce thickens.
- Once the pasta is done, drain it and add it directly to the stroganoff sauce or serve the sauce over the cooked pasta.
- Squeeze in half a lemon, then taste. Add salt and black pepper.
Notes
I used button mushrooms for this recipe, but you can use any kind of mushrooms or a mix. Be sure to wipe them with a paper towel, rather than rinsing them so they don’t get waterlogged. If you decide not to use tempeh, consider adding soy crumbles, TVP (textured vegetable protein), bulgur, or another grain.
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