Tempeh Stroganoff
Ingredients
- 2 cloves of garlic
- 4 tbs vegetable oil
- 3 tbs soy sauce
- 140 mls apple juice
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- ground black pepper
- 455 grams or 2 cups of tempeh cubed
- 340 grams mushrooms
- 2tbs vegetable margarine
- 1/2 tsp dried basil
- freshly grated nutmeg
- 225 grams of tofu
- juice of 1 small lemon
Directions
- Crush the garlic. Combine in a large saucepan 2 tbs oil, soy sauce, apple juice, ginger, paprika, pepper and the garlic. Cube the tempeh and add to the mixture in the saucepan. Cook over a low heat for about 5 minutes and stir occasionally.
- Slice the mushrooms. Melt the margarine in a frying pan and add the mushrooms.Sprinkle in the basil, and grate a little nutmeg. Stir over a medium to low heat for about 5 minutes until tender. Add the mushrooms to the tempeh and stir well.
- Put the tofu, remaining 2tbs of oil and lemon juice in a liquidizer and blend thoroughly. Add the mixture to the tempeh / mushroom mixture and heat on a low heat until it is warmed through.
- Serve with noodles or rice.
From. Easy Vegan Cooking. Leah Leneman.