Tempeh Stroganoff Recipe

Name: Tempeh Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. baby bella or button mushrooms, sliced (3 cups); 1 8-oz. pkg. tempeh, cut into strips; 1/4 cup gluten-free tamari; 1 14-oz. pkg. brown rice fettuccine; 1/2 cup potato starch; 1/2 cup brown rice flour; 1 tsp. dried mustard; 1/4 tsp. ground nutmeg; 2 Tbs. olive oil, divided; 1 yellow onion, thinly sliced (1 1/2 cups); 1/2 cup Madeira, sherry, or apple juice; 1 cup chopped Swiss chard; 4 cups gluten-free vegetable broth; 2 cups low-fat sour cream; Pimenton (smoked Spanish paprika) or sweet paprika for garnish

Servings: persons

8 oz. baby bella or button mushrooms, sliced (3 cups)
1 8-oz. pkg. tempeh, cut into strips
1/4 cup gluten-free tamari
1 14-oz. pkg. brown rice fettuccine
1/2 cup potato starch
1/2 cup brown rice flour
1 tsp. dried mustard
1/4 tsp. ground nutmeg
2 Tbs. olive oil, divided
1 yellow onion, thinly sliced (1 1/2 cups)
1/2 cup Madeira, sherry, or apple juice
1 cup chopped Swiss chard
4 cups gluten-free vegetable broth
2 cups low-fat sour cream
Pimenton (smoked Spanish paprika) or sweet paprika for garnish

1
Toss together mushrooms, tempeh, and tamari in medium bowl; let stand 10 minutes.
2
Cook pasta according to package directions.
3
Drain, and set aside.
4
Combine starch, flour, mustard, and nutmeg in resealable plastic bag.
5
Add mushrooms and tempeh, and shake to coat.
6
Heat 1 Tbs.
7
oil in skillet over medium heat.
8
Saute mushrooms and tempeh 8 minutes, or until golden.
9
Transfer to bowl.
10
Add remaining oil to skillet.
11
Saute onion 4 minutes, or until softened.
12
Transfer to bowl with tempeh.
13
Increase heat to medium-high, and add Madeira to pan.
14
Cook 3 minutes, or until most liquid has evaporated, scraping to remove tempeh and vegetables bits stuck to pan.
15
Stir in Swiss chard, and cook 2 minutes, or until wilted.
16
Return tempeh mixture to skillet, and stir in broth.
17
Stir in sour cream.
18
Ladle over pasta, and sprinkle with pimenton.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 oz. baby bella or button mushrooms, sliced (3 cups), 1 8-oz. pkg. tempeh, cut into strips, 1/4 cup gluten-free tamari, 1 14-oz. pkg. brown rice fettuccine, and more.

Yes, Tempeh Stroganoff falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions