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–+ servings

Vegan Tempeh Stroganoff

This recipe is creamy with a slightly nutty/meaty taste from the tempeh and sauce. Combined with the pasta, it creates the perfect comfort food for that occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups Fusilli Gluten Free (opt)
  • 1 Tbs vegan butter Earth Balance (I used soy free)
  • 1 pkg. tempeh
  • 1/2 onion yellow
  • 1/2 tsp. season salt
  • 4 cups spinach
  • 1 cup vegetable broth
  • 1 container Tofutti sour cream
  • 1 tsp. mustard
  • 1 tsp. garlic powder
  • 1 Tbs. Nutritional Yeast

Method
 

  1. In a large pot, cook pasta for 8-10 minutes or until desired texture. Drain and set aside.
  2. Break tempeh up into thirds and soak in a bowl of water for 10 minutes. (Do this while pasta is cooking.)
  3. In a large skillet melt butter and saute onion over medium heat until they are transparent in color.
  4. Add tempeh and season salt and cook for 2 mintues or until tempeh is brown.
  5. Next, add vegetable broth, start with 2 tablespoons. Add spinach and stir into the tempeh mixture. Place lid on Skillet/pan and keep stiring occasionally until the spinach is fully reduced.
  6. Reduce heat to simmer and add the sour cream, mustard, garlic powder and nutritional yeast. Mix well.
  7. If the sauce is still too thick, start adding vegetable broth 2 tablespoons at a time until you reach the desired consistency of the stroganoff.
  8. Serve over pasta with a side salad or other choice of vegetable.

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