By veganmilitarywife

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Stroganoff (Vegan, Oil Free, and Gluten Free)

Categories : Main Dish
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Tempeh Stroganoff (Vegan, Oil Free, and Gluten Free)

Servings 4


  • 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


  • 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.