This vegan tempeh stroganoff is healthy, comforting, and high in protein. It’s inspired by our family recipe, but tempeh replaces the beef and cashew sour cream replaces sour cream. It’s just as satisfying as the original, but much better for you!
Dropping back in with one more cozy recipe before the mercury really starts to rise! It’s actually been cooler than normal in Ottawa this spring, and I’m not complaining. I prefer cool weather to warm weather, not least because I get to indulge my love of warm and hearty meals.
This vegan tempeh mushroom stroganoff is another veganized family recipe. My mom often made stroganoff for dinner when we were kids, and while I always had a “beef” with the beef, I went wild for the savoury, creamy sauce it was cooked in! I decided to put my own spin on beef stroganoff by using tempeh in place of the beef, some very finely chopped beets for colour and additional texture, and cashew sour cream in place of the dairy sour cream.
This hearty stew is packed with protein: tempeh boasts 19 grams of the nutrient in a 100-gram serving. This stew makes 5-6 generous servings, and you’ll serve it on rice or noodles, so you can expect to enjoy at least 25 grams of protein per serving of stroganoff. No one will ask where the beef is- not even the staunchest of meat lovers. 😉 Now, I know some folks have trouble with soy, so you can swap out the tempeh for 3 cups of cooked chickpeas or lentils if need be! Likewise with the cashew sour cream: if you are allergic to nuts, you can make the sour cream with sunflower seeds, or simply use 1/2 cup of non-dairy yogurt instead.
tempeh stroganoff ingredient list
To make this stew, you need:
- Olive oil
- Onions
- Garlic
- Salt and pepper
- Paprika
- Thyme
- Chili flakes
- Mushrooms
- Beets
- Tamari
- Vegan worcestershire sauce
- Tempeh
- Diced tomatoes
- Vegetable broth
- Flour
- Bay leaves
- Red wine
- Cashew sour cream
how to make this tempeh mushroom stroganoff
This tempeh mushroom stroganoff comes together very quickly, and requires just 30 minutes of simmering. To make it, start by sauteing onion and garlic. Add salt, pepper, spices, and mushrooms. Cook until the mushrooms are nicely browned, then add the finely chopped beet, tempeh, tamari, and worcestershire sauce. Next, add the diced tomatoes, 1 cup of the vegetable broth, bay leaves, and red wine. Five minutes before serving, whisk the remaining 1 cup of vegetable broth with the flour and add to the stroganoff. (This helps thicken the stew.) Finally, stir in the cashew sour cream.
I opted to serve it on brown rice, but it’s also delicious over pasta. You really don’t need much else with it, aside from some steamed broccoli or a light side salad, and perhaps a slice of bread and a glass of red wine.
Well, I hope you love this vegan tempeh stroganoff. If you make it, leave a comment and review below to let me know how you liked it! And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing and re-gramming your delicious creations in my stories. 🙂
Enjoy!
PrintVegan Tempeh Stroganoff
This vegan tempeh stroganoff is healthy, comforting, and high in protein. It’s inspired by our family recipe, but tempeh replaces the beef and cashew sour cream replaces sour cream. It’s just as satisfying as the original, but much better for you!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5–6 generous servings 1x
- Category: Supper, Stew
- Cuisine: Russian, Western
- Diet: Vegan
Ingredients
- 1 tbsp extra virgin olive oil
- 2 medium yellow onions, diced
- 3 medium garlic cloves, minced
- Big pinch each fine sea salt and freshly ground black pepper, plus more to taste
- 2 tsp paprika
- 1 tsp dried thyme
- 1/4 tsp chili flakes
- 4 heaping cups sliced crimini or white mushrooms
- 1/2 cup very finely chopped beet
- 500 grams tempeh (2 packages), chopped into 1/2-inch cubes
- 2 tsp tamari
- 2 tbsp vegan Worcestershire sauce
- Dash of hot sauce (optional)
- 1 28-oz can diced tomatoes
- 2 bay leaves
- 1/2 cup red wine (optional but recommended)
- 2 cups vegetable broth, divided
- 1/4 cup flour (light spelt or all-purpose)*
- 1/2 cup cashew sour cream (recipe follows)
Cashew Sour Cream
- 1 cup raw cashews, soaked**
- 1/2 cup water
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp apple cider vinegar
- 1/4+1/8 tsp fine sea salt
For serving
- Cooked brown rice or pasta
Instructions
- Warm the olive oil in a large soup pot over medium heat. Add the onions, garlic, and a pinch of sea salt. Cook, stirring occasionally, for 5 minutes. Add the pepper, paprika, thyme, chili flakes, and mushrooms. Cook the mushrooms until all of the liquid has evaporated and they’re nicely browned.
- Add the finely chopped beet, tempeh, tamari, Worcestershire sauce, and a dash of hot sauce, if using, followed by the diced tomatoes, 1 cup (250 mL) of broth, bay leaves, and red wine. Simmer, stirring occasionally, for 25 minutes.
- Meanwhile, make the cashew sour cream: Blend all ingredients in an upright blender until smooth and transfer into an airtight container until ready to use.
- Whisk the remaining cup of broth with the flour and stir it into the stroganoff. (This helps thicken it.) Simmer for 5 minutes more.
- Right before serving, stir in 1/2 cup of cashew sour cream.
- Serve the stew on rice, pasta, or cooked grain of choice.
Notes
*If gluten is a problem for you, use 2 tbsp arrowroot starch instead.
**Cashews need to be soaked beforehand to facilitate blending. You can soak them in cool water for 4-8 hours, or use my preferred quick soak method by soaking them in boiling water for 45 minutes. Drain them before proceeding with the recipe.
You will have leftover cashew sour cream. You can top each serving with it, or you can save it and serve it on burrito bowls, burritos, tacos, etc.
Keywords: vegan mushroom tempeh stroganoff, tempeh stroganoff
Jennifer
Finally a vegan tempeh stroganoff that is delicious. I give this a 5 star!!
★★★★★
Allison
Thank you so much, Jennifer! I’m glad you enjoyed it.