Nutty tempeh has a satisfying protein texture that lends itself well to this vegetarian take on beef stroganoff. It will become a new family favorite!
Special Diets:
Ingredients
Method
Prepare rice according to package directions. Meanwhile, heat canola oil in a large skillet over medium high heat.
Add tempeh strips and cook, turning once, until both sides are golden brown.
Remove tempeh from skillet and set aside.
Add onions and garlic to skillet and cook until golden.
Stir in sesame oil, mushrooms and Worcestershire sauce and cook until mushrooms are soft.
Return tempeh to skillet.
In a measuring cup, combine gravy mix with amount of water called for on package directions, then stir into tempeh mixture and heat until thick.
Stir in sour cream and heat just until warm.
Serve stroganoff over rice, garnished with parsley.
Nutritional Info
Serving Size
Calories
340
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.