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Brightside Farm Sanctuary

Tempeh Stroganoff

Tempeh Stroganoff image
  1. 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.
  2. 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.
  3. 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.
  4. Serve with noodles or rice.

From. Easy Vegan Cooking.   Leah Leneman.

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