Savory Tempeh Stroganoff
This Savory Tempeh Stroganoff is my go-to comfort dish, combining earthy tempeh with a rich, creamy sauce that makes my heart sing. It's a warm hug in a bowl, perfect for cozy nights in.
I’ve always had a soft spot for stroganoff, especially during chilly evenings when you just want something warm and hearty.
This vegan version has become a staple in my kitchen because it’s not only satisfying but also packed with plant-based goodness.
Plus, tempeh brings such a wonderful, nutty flavor that pairs so beautifully with the creamy sauce.
It’s a dish that I love to share with friends, and I hope it brings you as much joy as it does for me!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Tempeh is a fantastic source of protein and has a wonderful texture. If you're new to it, just crumble or dice it up before cooking. You can also swap the coconut oat milk with cashew coconut cream for a different flavor profile. And don’t shy away from experimenting with different mushrooms; they all bring unique flavors!
Tips & Notes
- •I like to make extra and store the leftovers in the fridge; they’re even better the next day!
- •Don’t forget to taste as you go, adjusting the seasonings to your liking!
Recipe Variations
- •Sometimes I toss in some spinach or kale at the end for a pop of color and extra nutrients.
- •If I’m feeling adventurous, I’ll add a splash of white wine while cooking for an extra flavor dimension.
Storage & Freezing
This stroganoff stores beautifully in an airtight container in the fridge for about 3-4 days. Just reheat gently on the stove with a splash of water or plant-based oat milk to loosen it up.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use tamari instead of soy sauce, and you're all set.
What if I don't have tempeh?
You can use chickpeas or lentils instead for a different but still delicious texture.
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This Savory Tempeh Stroganoff is my go-to comfort dish, combining earthy tempeh with a rich, creamy sauce that makes my heart sing. It's a warm hug in a bowl, perfect for cozy nights in.
Ingredients
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it's translucent.
- 2
Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add the sliced mushrooms to the skillet and cook for around 5-7 minutes until they’re softened and starting to brown.
- 4
Next, add the crumbled tempeh, soy sauce, and dried thyme. Cook for about 5 minutes, stirring occasionally.
- 5
Pour in the vegetable broth and bring the mixture to a gentle simmer.
- 6
Reduce the heat and stir in the coconut oat milk and nutritional yeast, mixing well to combine.
- 7
Once everything is well mixed, add the cornstarch slurry to thicken the sauce. Stir continuously until it reaches your desired thickness.
- 8
Season with salt and freshly cracked black pepper to taste.
- 9
Serve the stroganoff over your favorite pasta or grains, and enjoy the warmth it brings!
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