Tuesday, February 7, 2012

Veggie and Tempeh Stroganoff

Veggie and Tempeh Stroganoff
1 package Tempeh, sliced 1/4"
2 medium Onions, quartered
2 medium Carrots, peeled and sliced 1"
1 medium Red Pepper, sliced 1" strips
1 teaspoon Olive oil
1 clove garlic, peeled and sliced thin
1 tablespoon Vegetarian Worcestershire
1 8 oz jar Mushroom gravy base, dilute with water as
per instructions on the jar
4 ounces Vegan sour cream
8 ounces Fusilli Pasta , Prepare according to package instructions 1 bunch fresh spinach or swiss chard, cleaned and steamed
1⁄4 cup water, as needed to steam veggies
Heat the olive oil in a large skillet. Add Tempeh strips and cook, turning until both sides are browned. Remove from pan and set aside.
Add the onions, carrot, red pepper, and garlic to the hot skillet. Add a few tablespoons of water to create steam. Add water as needed to steam to veggies. This should take about 5 mins.
Then return the tempeh to the pan with the veggies along with the mushroom gravy, water, vegan sour cream , and vegan Worcestershire sauce. Bring to a boil and reduce heat to simmer. Simmer for about 15 minutes.
Serve over Fusilli pasta and top with steamed spinach. Set the Worcestershire sauce bottle on the table for additional seasoning as required to taste.
Source: Becky's Kitchen (4 servings)