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Home » Recipes » Recipes

Tempeh mushroom stroganoff

6 August, 2019 By Denise 9 Comments

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White plate with Tempeh mushroom stroganoff and tagliatelle pasta on white plate with recipe title in black text on picture.
tempeh mushroom stroganoff in steel pan with noodles and text overlay with recipe title, plant-based, oil free and website name.
Tempeh mushroom stroganoff on white plate with pan of stroganoff in background.

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. If you've been searching for a great vegan mushroom stroganoff, this is the one. I'll even show you how to prepare tempeh to perfection with my fool-proof method.

Tempeh mushroom stroganoff on white plate with tagliatelle pasta which is swirled with fork.

Labors for love

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.

Talking leeks

chopped leeks on green cutting mat.

We’ll be using a mix of chopped leeks and onions to create the foundation for this flavorful and savory stroganoff. 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.

Where's the beef? Um, it's tempeh

Tempeh is crumbled and added to stainless steel pan with chopped leeks and onions and sauteed.

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 crumbles

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.

Tempeh mushroom stroganoff simmering in stainless steel pan.

Stroganoff, vegan or otherwise 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.

Tagliatelle pasta being lifted into pan of Tempeh mushroom stroganoff.

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.

Lemon slice being squeezed over stainless steel pan of Tempeh mushroom stroganoff with tagliatelle pasta.

Final thoughts

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.

Tempeh mushroom stroganoff on white plate with another plate in background.
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Tempeh mushroom stroganoff

white plate of Tempeh mushroom stroganoff with tagliatelle pasta.
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★★★★

3.5 from 2 reviews

Tempeh mushroom stroganoff is easy, plant-based, oil free decadence with my fool-proof way to prepare tempeh crumbles and a creamy, healthy sauce.

  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Courses
  • Cuisine: Russian

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. While the tempeh simmers, wash and dice the leeks and onion. Prepare the mushrooms by washing and slicing them.
  4. 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.
  5. Start to prepare the pasta by bringing a large pot of water to boiling. Cook the pasta according to the package directions.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Notes

  • 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.

Keywords: tempeh mushroom stroganoff

Did you make this recipe?

Please leave aêêêêê star rating in the recipe card and/or a review in the comments section further down the pate. I always appreciate your feedback J. You can follow me on Facebook, Pinterest, or Instagram. Thanks for your support!

 

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Reader Interactions

Comments

  1. Becca

    September 02, 2019 at 11:58 pm

    You left leeks out of the ingredients list but mention them multiple times in the recipe which left me very confused.

    Reply
    • Becca

      September 03, 2019 at 1:30 am

      I ended up making this even tho I didn’t have leeks.

      I added spinach and roasted cherry tomatoes into it for some extra veggies.

      Was really good!

      ★★★★

      Reply
      • Denise

        September 03, 2019 at 12:41 pm

        What a super idea adding the spinach and tomatoes. I'll bet that was tasty indeed :).

        Reply
    • Denise

      September 03, 2019 at 12:40 pm

      I apologize for that mistake. I've corrected in in the recipe. Much appreciated!

      Reply
  2. Patty

    January 09, 2021 at 2:18 am

    Takes longer than stated. Is not that tasty but smells great.

    ★★★

    Reply
    • Denise

      January 12, 2021 at 1:15 pm

      Hi, thanks for trying out this recipe. I'll have a look at the times when I make this again. You might try adding more of the spices or adding a tablespoon of soy sauce next time you make it.

      Reply
  3. Suzanne

    October 24, 2021 at 2:28 pm

    Doesn't the tagliatelle have eggs?

    Reply
    • Denise

      October 24, 2021 at 4:41 pm

      Hi Suzanne, you want to be sure to check the package that it is vegan. You can also substitute any vegan pasta in this recipe. We like flat noodles, so fettuccini will also work. Cheers 🙂

      Reply
  4. Rosalie

    November 11, 2021 at 2:54 am

    I’m not sure if I needed to reduce the white wine or not. It would be really helpful to add that. 🙂 otherwise all went well

    Reply

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Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.

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