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Publisher: The Vegetarian Resource Group © 1999 by Debra Wasserman ISBN: 0931411203 |
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Reprinted with permission from the author, Debra Wasserman, for The Vegetarian Resource Group.
Tempeh Stroganoff (p. 92)
Serves 4
Ingredients
- 10 ounce package tempeh, cubed
- 1 carrot, thinly chopped
- 2 stalks celery, chopped
- 1 small onion, minced
- 1 tablespoon oil
- 1/2 teaspoon basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/8 teaspoon nutmeg
- salt to taste
- 2 cups soy milk
- 2 tablespoons nutritional yeast
- 2 tablespoons whole wheat flour
Directions
Sauté cubed tempeh, carrot, celery, onion, and spices in oil over medium-high heat until tempeh is lightly browned. Stir often while sautéing.
Lower heat to medium and add soy milk, yeast, and flour. Stir until a thick sauce forms and turn off heat. Serve hot over brown rice or pasta.
Nutritional Information
Total calories per serving: 288. % of calories from fat: 39% Protein: 21 gm. Carbohydrates: 27 gm. Fat: 13 gm Calcium: 134 mg. Iron: 3 mg. Sodium: 99 mg. Dietary fiber: 2 gm.