Name: Vegan Tempeh Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian
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); 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; Cooked brown rice or pasta

Description

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!

Ingredients

Scale

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

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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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Supper, Stew
Cuisine: Russian, Western

Keywords: vegan mushroom tempeh stroganoff, tempeh stroganoff