Tempeh Stroganoff
If you like mushrooms and tempeh, then you will love this high protein tempeh stroganoff
Ingredients
- 500 g mushrooms (chopped)
- 1 onion (chopped)
- 3 garlic cloves (finely chopped)
- 2 tbsp lemon juice
- 1 tbsp tahini
- 2 tbsp soy sauce (or tamari)
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp smoked paprika
- 200 g tempeh
- 1 tsp worchester sauce
- 2 tbsp oil
- 150 ml vegetable stock
Instructions
- Cut the tempeh into cubes. Add a tablespoon of oil to a pan and put on the hob on a medium high heat. Add the tempeh and fry for around 7 minutes, turning every few minutes, so that the tempeh is slightly browned on two sides. Set the tempeh aside once browned.
- Add a tablespoon of oil to a pot on the hob on a medium/high heat. Saute the onion for a few minutes until it starts to brown, then add the garlic and cook for another minute.
- Add the chopped mushrooms to the pot and cook for around 7 minutes, stirring regularly. By this time the mushrooms should have released a lot of their water and reduced in size.
- Make up the vegetable stock and add to the pot along with the rest of the ingredients, including the tempeh. Cook on a gentle simmer for another few minutes to allow all of the flavours to infuse.
- Serve with cooked pasta, rice, quinoa (or whatever else you wish)
Nutrition
Calories: 469kcalCarbohydrates: 30gProtein: 31gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 0.1gSodium: 1332mgPotassium: 1435mgFiber: 5gSugar: 9gVitamin A: 723IUVitamin C: 18mgCalcium: 177mgIron: 6mg
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