Vegan Mushroom Stroganoff

Twice in one day!?  Pretty much unheard of for PLB, so I hope you enjoy it!  Our dinner was so delish, and I was feeling pretty guilty for not posting a recipe in a few days so here ya go!

By the way, I am really on a tempeh kick, and I hope you are too

Vegan Mushroom Stroganoff

(based off of this recipe from OhSheGlows)

Ingredients

• 1 medium onion - chopped
• 3 cloves of garlic - chopped, pressed or minced
• 2 portobello mushrooms - chopped
• 1 package of tempeh - sliced into bite sized pieces
• 1 8 oz package of fettucini (I used an 8 oz package of spinach fettucini by DeBoles)
• 2 tsp dried rosemary or 2 TBSP fresh
• 4 TBSP tamari or soy sauce
• 4 TBSP nutritional yeast
• 2-4 tsp arrowroot (not sure how much I used in the end!)
• 2 cups vegetable broth
• 2 cups chopped kale - stems removed 
• Salt & Pepper to taste

Directions

• Heat a large skillet over med/high heat - with about 1 TBSP safflower or sunflower oil, saute garlic and onions for about 5 minutes 
• Add chopped mushrooms and saute for about 10 minutes 

• In a separate pan, brown up your sliced tempeh; about 4 minutes each side over med/high heat - when golden remove from heat

• Stir in nutritional yeast, tamari, and rosemary and let them cook for 2-3 minutes; then add vegetable broth

• In a small cup, mix 2 tsp arrowroot with a few drops of water until it becomes a liquidy paste - pour into pan, keep doing until you reach the consistency you are looking for - I wanted mine thickish to stick to the fettucini
• Throw in your fettucini (or pasta of choice) and cook according to package
• Add tempeh and kale to mushroom mixture - cook together for another 5 minutes 

• Drain your pasta and mix with the mixture

• Enjoy!!

As always, Peas, Love & Thanks for Reading!!

-L