Stroganoff (Vegan, Oil Free, and Gluten Free)

Ingredients

• 16 oz tempeh, cut into 1/2 inch strips or 8 oz soy curls soaked in water for 10 minutes
• 1 lb crimini mushrooms, thinly sliced
• 1 onion, chopped
• 1 carrot, finely chopped
• 1 tbsp tomato paste
• 1 tbsp dijon mustard
• 1/4 cup brandy or dry white wine
• 2 cup vegetable broth
• 2 cloves garlic, minced
• 1 tsp fresh thyme or 1/4 dried
• 1 bay leaf
• 1/2 cup vegetable broth
• 1/4 cup whole wheat pastry flour or 2 tbsp cornstarch for gluten free
• 1/2 cup non-dairy yogurt
• 1 tbsp fresh or dried parsley

Instructions

• Brown tempeh or soy curls in a dry skillet over medium heat, then set aside.
• Add mushrooms, onion, and carrot to the skillet and saute over medium heat until onions are browned and there is no liquid from the mushrooms in the pan.
• Add tomato paste and mustard. Stir until the mixture caramelizes and coats the bottom of the pan.
• Add brandy or white wine to deglaze the pan and simmer for 1 minute.
• Add the broth, garlic, thyme, bay leaf, and the browned tempeh. Cover, reduce heat to low, and let simmer for 15-20 minutes.
• Meanwhile, whisk together the remaining 1/2 cup vegetable broth and flour or cornstarch.
• Return the skillet to medium heat and pour in the flour and broth mixture, stirring constantly. Let simmer for 2 minutes.
• Stir in the non-dairy yogurt and parsley and heat through.
• Serve over whole wheat fusilli or steamed brown rice.

https://veganmilitarywife.com/tempeh-stroganoff-vegan-oil-free-and-gluten-free/