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Vegan Mushroom Stroganoff with Tempeh

A bowl of pasta and mushroom stroganoff with tempeh.
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3.5 from 2 reviews

This creamy vegan mushroom stroganoff with tempeh recipe is a cozy, high-protein dish made with healthy, low-fat ingredients for comfort food with gusto. 

Ingredients

Units Scale
  • 8-ounce (225 gram) tempeh block
  • 4 cups vegetable broth or 4 cups water with 2 vegetable bouillon cubes
  • 1 tablespoon soy sauce or Tamari
  • 1 medium onion chopped
  • 2 leeks, washed and chopped
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 14 ounces mushrooms, sliced
  • 1 cup dry white wine or vegetable broth
  • 1 1/2 cup plant milk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon vegan Worcestershire sauce
  • 12 ounces pasta of choice
  • 1/2 lemon squeezed over the top (2 tablespoons)
  • Salt and black pepper to taste

Instructions

  1. Slice the tempeh into quarters for easier handling, then crumble the tempeh about the size of your thumbnail. Add it to a medium pot with 4 cups of vegetable broth and 1 tablespoon of soy sauce.
  2. Bring the broth to a boil, lower medium-high heat, cover, and simmer the tempeh for 20 minutes. Drain the tempeh crumbles, then use the back of a spoon to press the crumbles against the side of a colander to remove as much moisture as possible.
  3. Start the water for the pasta and cook according to the package instructions as you cook the stroganoff.
  4. Heat a large skillet or frying pan over medium heat, then add the onions and leeks. Cook for 5 minutes, often stirring, until they soften.
  5. Add the garlic, thyme, paprika, and tempeh. Continue cooking and stirring, and let the tempeh brown a bit.
  6. Stir in the mushrooms and let them cook until they are soft and their moisture is released.
  7. Deglaze the pan by adding 1 cup of white wine. Cook for another 5 minutes or until most of the wine has evaporated. Stir the bottom of the pan to pick up any veggies from the bottom.
  8. Stir in the plant milk, mustard, and vegan Worcestershire sauce. Simmer on low for 5-10 minutes until the sauce thickens.
  9. Once the pasta is done, drain it and add it directly to the stroganoff sauce or serve the sauce over the cooked pasta.
  10. Squeeze in half a lemon, then taste. Add salt and black pepper.

Notes

  • Use the time the tempeh is simmering to prepare the rest of the ingredients.
  • I used button mushrooms for this recipe, but you can use any mushrooms or a mix. Be sure to wipe them with a paper towel rather than rinsing them, so they don’t get waterlogged.
  • If you decide not to use tempeh, consider adding soy crumbles, TVP (textured vegetable protein), bulgur, or another grain. 

Nutrition

Find it online: https://veganwithgusto.com/tempeh-mushroom-stroganoff/