There’s something comforting about noodles for dinner. Top it with a creamy sauce and it’s a weeknight winner! Our Tempeh Mushroom Stroganoff has all of the traditional flavors you expect to find in this dinner favorite without the meat or dairy.
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As the weather turns colder, I am craving, hearty comfort foods. There’s something undeniably satisfying about a dish that not only fills your belly but also warms your soul. If you’re on the lookout for a plant-based twist on a classic comfort food, look no further. This tantalizing Tempeh Mushroom Stroganoff recipe is full of rich flavors and creamy textures, featuring a special ingredient that takes the traditional stroganoff flavor profile to the next level.
Stroganoff, traditionally made with beef, onions, and mushrooms in a creamy sauce, has been a beloved dish for generations. I used to make it regularly the year after college and moved in with my dad and stepmom for a year. I would use a sauce made with McCormick’s seasoning packet and sour cream. If that Stephanie only knew this Stephanie then!
This plant-powered rendition introduces a key player that not only holds its own but elevates the dish to new heights—tempeh. This fermented soy-based protein adds a unique depth of flavor and hearty texture, making it a perfect substitute for meat in this classic recipe. Paired with a medley of savory mushrooms and smothered in a velvety, dairy-free inspired sauce using my Vegan Caramelized Onion Dip, this recipe leaves both vegans and meat-lovers alike craving more. Get in the kitchen and whip up this weeknight wonder that marries tradition with innovation.
Why I Love This Recipe
I have always been a big fan of stroganoff. In my pre vegan days, it was a regular meal that I’d whip up for my parents when I lived at home. The decadent sauce is so easy to make and it stores really well for lunch leftovers during the week.
When I set out to veganize my traditional favorite recipe, I wanted to add a little something extra special to the sauce. My kids are HUGE fans of my Vegan Caramelized Onion Dip. With it’s creamy sour cream base, I knew it would be the perfect “wow” factor to add to this dish.
Ingredients & Substitutions for Tempeh Mushroom Stroganoff
Tempeh
Sauteed with butter and garlic, the tempeh is crumbled to give the texture and composition of ground beef. This one is my favorite.
Cremini Mushrooms
You can’t have stroganoff without mushrooms! These are sliced and caramelized with the tempeh to add lots of earthy flavor.
Vegan Beef Broth
My go-to brand for this ingredient is “Better than Bouillon.” It adds depth to the sauce and the overall flavor profile of the dish.
Balsamic Vinegar and vegan Worcestershire Sauce
These two condiments add tanginess and umami to the recipe. (Make sure your Worcestershire sauce is vegan.)
Vegan Caramelized Onion Dip
This is the secret ingredient that makes this recipe that much more special and daresay “extra”!
Noodles
Swap traditional egg noodles for a vegan dry pasta such as rotini for the stroganoff’s base.
Substitutions
In the case of a soy allergy, use a soy free tempeh such as black bean or tempeh.
For a lighter and more traditional stroganoff, swap the Vegan Caramelized Onion Dip with vegan Greek yogurt.
How to Make Tempeh Mushroom Stroganoff
- Boil your pasta.
Cook your noodles according to the package directions.
- Caramelize the tempeh and mushrooms.
In a large skillet, saute the tempeh and mushrooms in garlic and vegan butter.
- Make the sauce.
Stir in the flour, broth, vinegar and Worcestershire sauce. Stir in the tempeh and mushrooms.
- Add the secret ingredient.
Fold in the Vegan Caramelized Onion Dip.
- Serve.
Spoon the sauce over the cooked noodles and garnish with fresh parsley and thyme.
Meal Prep & Storage Tips
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- Prep Ingredients in Advance:
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- Cube the tempeh, slice the mushrooms, and chop the onions and garlic ahead of time. Store them separately in airtight containers in the refrigerator.
- Prep Ingredients in Advance:
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- Make the Vegan Caramelized Onion Dip Ahead:
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- Prep and store the dip in the refrigerator until ready to stir into the sauce.
- Make the Vegan Caramelized Onion Dip Ahead:
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- Prepare Extra Pasta:
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- Make extra noodles to accompany the stroganoff. Store them separately.
- Prepare Extra Pasta:
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- Use Airtight Containers for Storage
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- Store the fully cooked Tempeh Mushroom Stroganoff in airtight containers for 3-5 days.
- Use Airtight Containers for Storage
What to Serve with Tempeh Mushroom Stroganoff
Roasted Vegetables
Roast vegetables such as cauliflower, broccoli or Brussels sprouts simply with olive oil, chopped garlic, salt and pepper for an easy side dish.
Mixed Green Salad
Drizzle crisp greens with a lemon vinaigrette. Add sliced tomatoes, or cucumbers for crunch.
Bread or rolls
Serve alongside a crusty baguette, dinner rolls, or garlic bread for soaking up the delicious sauce.
FAQs
What is tempeh and why is it used in stroganoff?
Can I use other types of mushrooms?
Can I make this dish gluten free?
Can I make Tempeh Mushroom Stroganoff ahead of time?
How do I store leftovers?
What's the best way to serve Tempeh Mushroom Stroganoff?
@thestephaniedreyer There’s something comforting about noodles for dinner. Top it with a creamy sauce and it’s a weeknight winner…perfect for a Valentine’s dinner in! This Tempeh Mushroom Stroganoff has all of the traditional flavors you expect to find in this dinner favorite without the meat or dairy. Head over to https://stephaniedreyer.com/tempeh-mushroom-stroganoff/ for the full recipe. #vegandinners #veganstroganoff #mushroomstroganoff #weeknightwonders #veganrecipes #vegandinnerclub #veganinanonveganfamily #veganvalentinesday #veganvalentinesdinner ♬ Undertone - Luke Williams
Tempeh Mushroom Stroganoff
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegan
Description
There’s something comforting about noodles for dinner. Top it with a creamy sauce and it’s a weeknight winner! Our Tempeh Mushroom Stroganoff has all of the traditional flavors you expect to find in this dinner favorite without the meat or dairy
Ingredients
For the Tempeh Mushroom Stroganoff:
- 1/2 pound of your favorite regular or gluten-free pasta
- 4 Tbsp vegan butter, divided (or vegetable broth)
- 3 cloves garlic, minced
- 16 oz tempeh
- 8 oz cremini mushrooms, thinly sliced
- coarse salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup all-purpose or gluten-free flour
- 1 cup vegan beef broth
- 2 Tbsp balsamic vinegar
- 1 Tbsp vegan Worcestershire sauce
- 1/2 cup Vegan Caramelized Onion Dip (recipe below)
- 2 tsp fresh thyme
- 1/4 cup Italian flat leaf parsley
For the Caramelized Onion Dip:
- 2 large yellow onions
- 3 Tbsp vegan butter
- 1/4 cup canola oil
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 4 oz vegan cream cheese
- 1/2 cup vegan sour cream
- 1/2 cup vegan mayo
Instructions
For Caramelized Onion Dip:
- Prepare the onions: Cut the onions in half, and slice them into thin half rounds.
- Caramelize the onions: Heat the vegan butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
- Simmer: Reduce the heat and cook for another 20 minutes, stirring occasionally until the onions are brown and caramelized. Remove from heat and allow to cool.
- Make the dip base: Place the cream cheese, sour cream, and mayo in a food processor. Combine until smooth.
- Finalize the dip: Stir in the onions and taste for seasonings.
For the Tempeh Mushroom Stroganoff:
- Make the pasta: Prepare the pasta according to package directions. Drain, reserving ½ cup of the pasta water.
- Cook the tempeh and mushrooms: Meanwhile, in a large skillet over medium-high heat, add 2 tablespoons of butter (or vegetable broth). When the butter is melted, add the garlic and crumble in the tempeh. Add the mushrooms. Season with salt and pepper to taste. Cook for about 10 minutes until the tempeh and mushrooms are browned and slightly caramelized. Remove from the pan and set aside.
- Make a roux: In the same skillet over medium-high heat, add the remaining 2 tablespoons of butter (or vegetable broth). Once the butter is melted, whisk in the all-purpose flour.
- Make the sauce: Whisk in the vegan beef broth, balsamic vinegar and Worcestershire sauce and remove from the heat. Stir in the cooked tempeh and mushrooms.
- Finish the sauce: Stir in the Vegan Caramelized Onion Dip. Pour in the reserved pasta water ¼ cup at a time to thin the sauce to your preference. Taste and season with salt and pepper as needed.
- Serve: Toss the sauce with the pasta and garnish with Italian flat leaf parsley and fresh thyme.
Notes
- Ditch the oil: Replace the Caramelized Onion Dip with vegan Greek yogurt.
- Spoiler Alert: Tempeh Mushroom Stroganoff is best eaten when served but will stay fresh in an air-tight container in the refrigerator for 3 days.
- Soy Allergy? Use a soy free tempeh.
- Gluten Allergy? Use a gluten-free flour and pasta.
- For non vegans: Reserve a portion of the sauce and stir in cooked ground beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: American