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Monday, March 12, 2012

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)
  • 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
  • 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!!

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