Tempeh Stroganoff

  • Servings : 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

Step 1

Sauté cubed tempeh, carrot, celery, onion, and spices in oil over medium-high heat until tempeh is lightly browned. Stir often while sautéing.

Step 2

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 Info

Per serving:

  • Calories

    288
  • Fat

    13 g
  • Cal. From Fat

    39%
  • Protein

    21 g
  • Carbohydrates

    27 g
  • Fiber

    2 g
  • Sodium

    99 mg
  • Calcium

    134 mg
  • Iron

    3 mg

Recipe Source: Simply Vegan
Reprinted with permission from the author, Debra Wasserman.
Photograph © Debra Wasserman.

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