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Tempeh stroganoff served with rice in a bowl

Tempeh Stroganoff

If you like mushrooms and tempeh, then you will love this high protein tempeh stroganoff
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 2 people
Calories: 469
Ingredients Method Nutrition

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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