This decadent tempeh mushroom stroganoff is so easy that you don’t need to wait for the weekend to pamper yourself with this healthy, creamy dish. Learn to prepare tempeh to perfection with my fool-proof method.
A bit of a work in progress, this recipe. It’s also been a labor of love (with edible results). I wanted to recreate a stroganoff kind of dish that I had when I was a kid. Of course, the challenge was recreating it in a healthy, plant-based image.
We’ll be using a mix of chopped leeks and onions to create the foundation for this flavorful and savory dish. Be sure you give your leeks a good wash before you get to chopping. Don’t be shy about using some of the green stalk. About three-quarters of your leek is usually good to go before you get into the tougher parts.
That previous ‘version’ of this dish that included ground beef and canned mushroom soup. My tempeh mushroom stroganoff isn’t exactly that (or maybe ‘not even that’ is more appropriate).
Make perfect tempeh
If you’ve been reading my blog, you’ll know that I am a huge fan of simmering tempeh in a flavorful liquid. That’s my big secret for preparing perfect tempeh crumbles. I use this process for everything from tacos and stews. This process not only softens our fermented soy beans, but simmering removes bitterness. You can also enhance the flavor profile depending on what liquid and spices you use.
Stroganoff just wouldn’t be without a creamy sauce and tempeh mushroom stroganoff is no exception. It’s everything you’d expect. Plus, it’s entirely plant-based and nut free. I used oat milk which is a tad thicker than other plant-based milks. That’s one reason why there was no need to thicken the sauce. If you happen to end up with a sauce thinner than you’d like, you can add a teaspoon or so of arrowroot (or even flour). Just mix it with a bit of broth or water and add it. Be sure to stir it so it doesn’t clump.
I rounded off tempeh mushroom stroganoff with Tagliatelle noodles which are a bit thicker and heartier than spaghetti. Seriously, any pasta will do so check out what you have on hand and go for it. I’ve even been known to mix it up, using bits of whatever rations I’ve got left. Sacrilege? Maybe, in some opinions. But I’m not one to waste food.
Turns out that my solution for tempeh mushroom stroganoff was paring down my list of ingredients. Simpler. More manageable. It’s so easy to get carried away with a long list of add-ons when you try to recreate something from the past. In the end, less is exactly what you need. Your recreation is more than a memory and leads to something new. More importantly, it’s even better. Peace.Print
Tempeh mushroom stroganoff is easy, plant-based, oil free decadence with my fool-proof way to prepare tempeh crumbles and a creamy, healthy sauce.
- 8 oz. (225 gm.) tempeh
- 4 cups (1 lt.) vegetable broth or 4 cups water with 2 vegetable bouillon cubes
- 1 Tbsp. soy sauce or Tamari
- 1 Tbsp. Henderson’s relish or vegan Worcestershire sauce
- 1 medium onion chopped
- 2 medium leeks, chopped
- 14 oz. (400 gm.) mushrooms, sliced
- 2 cloves garlic
- 1 cup (250 ml.) white wine
- 1 ½ cup (375 ml.) plant milk (I used oat, but any will do)
- 2 Tbsp. Dijon mustard
- 1 Tsp. smoked paprika
- ½ lemon squeezed over the top
- salt and pepper to taste
- 12 oz. (320 gm.) tagliatelle or similar pasta
- Start with the tempeh. Slice the block into quarters and then cut each in half so you have 8 pieces. Crumble (or cut the slices into pieces a bit less than your thumbnail.
- In a medium pot, add the tempeh crumbles and 4 cups of vegetable broth (or water and 2 vegetable stock cubes) plus 1 Tbsp. soy sauce or Tamari and 1 Tbsp. Worcestershire sauce (or Henderson’s relish). Bring the pot to a boil and then turn down to simmer for 20 minutes.
- While the tempeh simmers, wash and dice the leeks and onion. Prepare the mushrooms by washing and slicing them.
- When the tempeh is done, drain it in a colander and press it against the sides to help release the moisture. Set is aside to dry.
- Start to prepare the pasta by bringing a large pot of water to boiling. Cook the pasta according to the package directions.
- For the stroganoff, add the leeks and onion to a large skillet or pot. Sauté the leeks and onion for about 5 minutes until they become soften and the onions, a bit translucent.
- Next add the garlic and mushrooms. Continue sautéing until the moisture from the mushrooms has reduced. Add 1 cup of white wine and the tempeh.
- In a small bowl, combine 1 ½ cups milk, 2 Tbsp. mustard and the smoked paprika. Add this mixture to the mushrooms and tempeh. Mix well and allow the stroganoff to simmer on low for 5-10 minutes. Check the sauce and add salt or pepper if needed.
- When the pasta is done. Drain it and then combine it with the stroganoff or prepare plates with pasta and pour the stroganoff over. Add fresh squeezed lemon and serve immediately.
- The prep time includes only the time to prepare the tempeh. The rest of the preparation can be done while the tempeh simmers and the pasta cooks.
- If you don’t have vegan Worscheshire sauce, you can make a substitution using 1 Tbsp. apple cider vinegar and 1 Tbsp. and an extra Tbsp. soy sauce.
- If you reheat the stroganoff on the stovetop, add ½ cup plant milk to keep it from drying out.
- Category: Main Courses
- Cuisine: Russian
Keywords: tempeh mushroom stroganoff