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
Scale
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