Tempeh Stroganoff | Vegan recipe

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and seitan is often cheaper.

coconut cream

🥗Healthier: cashew cream

💰Cheaper: heavy cream

Cashew cream is a healthier dairy alternative, while heavy cream is more affordable.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a healthier option, while parmesan is often less expensive.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs, while rice is typically cheaper.

Dissolve the stock cube in 4 deciliters of boiling water and set aside.

Cut tempeh block into 1 centimeter slices and then into thin strips.

Chop the onion and garlic cloves.

Slice the mushrooms thinly.

Chop a handful of fresh parsley.

Heat 1-2 tablespoons of olive oil in a non-stick large frying pan and gently fry the onion and garlic for about 5 minutes, stirring occasionally.

Add tempeh and sauté for about 5 minutes, stirring frequently.

Stir in 1 tablespoon of flour and then add 1 tablespoon of tomato puree; combine everything well and fry for about 2 minutes, stirring constantly.

Pour in about 4 deciliters of stock, adding mushrooms and stirring well; if necessary, add a little more stock.

Bring to a boil, reduce heat, and let it simmer covered for about 10 to 15 minutes, stirring occasionally.

Taste and adjust seasoning if necessary, then stir in the single cream and parsley; bring to a boil and cook for a further 5 minutes.

Remove from heat and serve hot with rice or pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens