Mushroom Tempeh Stroganoff
Serves: 4-6
 
Ingredients
  • 1 8 oz package tempeh - crumbled
  • 2 teaspoons tamari
  • 1 teaspoon maple syrup
  • ½ cup cashews - soaked to soften if no high-speed blender
  • 1 tablespoon white or chickpea miso
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 cup purified water
  • sea salt
  • black pepper
  • avocado oil or other cooking oil of choice
  • 1 yellow onion - diced
  • 4 garlic cloves - minced
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon tomato paste
  • pinch of red pepper flakes (optional)
  • 6 oz portobello mushroom caps (about 3 medium) - sliced into long strips
  • ½ cup red wine
  • 10-12 oz any pasta of choice
  • fresh parsley - for serving (optional)
Instructions
  1. Put the crumbled tempeh in a bowl. Pour the tamari and maple syrup over it, mix and let sit while making the cashew sauce.
  2. In an upright blender, combine the cashews, miso, mustard, apple cider vinegar, water, and salt and pepper to taste. Blend until very smooth. Taste for salt and pepper, adjust if needed. Set aside.
  3. Heat some oil in a large sauté pan over medium heat. Add the tempeh and stir once to coat with the oil, then let sit uninterrupted for 2-3 minutes, until the undersides are browned. Mix and let sit again for another 3-5 minutes, until browned. Push the tempeh to one side of the pan, if your pan is large enough, or transfer back to a bowl and set aside until later.
  4. Add more oil to the pan. Add the onions and a pinch of salt, and sauté for 7-8 minutes, until the onions are translucent. Add the garlic, rosemary, tomato paste, and red pepper flakes, if using. Stir until the garlic is fragrant, about 30 seconds. Add the mushrooms, along with another pinch of salt. Sauté until the mushrooms are browned and all the liquid that they release has evaporated, about 8-10 min. Mix the tempeh back in. Add the wine, bring it up to a simmer, and let reduce for about 3 minutes. Add the cashew sauce, stirring it and letting it warm through for a few minutes. Taste for salt and adjust if needed.
  5. Meanwhile, cook the pasta al dente in well-salted water, according to the directions on the package. Reserve about 1 cup of starchy pasta water for thinning out the sauce. Drain the cooked pasta and add it to the pan with the stroganoff. Start mixing the pasta with the sauce, adding splashes of the starchy pasta water to thin out the sauce and to get it to stick to the pasta, as needed. Enjoy right away, garnished with parsley, if using.
Recipe by Golubka Kitchen at https://golubkakitchen.com/mushroom-tempeh-stroganoff/