This new spring energy is as vibrant as it can be. Simple vegetarian dishes would be very nice to eat right now. I would like to share my recipe that I have been cherishing for years and making in the spring. This is a vegetarian take on the classic beef stroganoff dish. I used the nutty tempeh to replace the meat and added mushrooms to create this delicious dish. Enjoy!
RECIPE
Serves 4-6 people
Ingredients
- 1 pkg tempeh (500 gr)
- olive oil
- 1/4 cup of shallots, finally chopped
- 1 Tbsp flour
- 16 oz mushrooms (oyster, crimini, portoballo, white button)
- 8 oz green vegetable (I used spinach, broccoli)
- 1 tsp Hungarian paprika
- 1 clove garlic, crushed
- 1/2 cup wine
- 1 cup stock (vegetarian or meat)
- salt
- red hot pepper flakes, optional
- few springs of thyme
- 10 cherry tomatoes
- 1/4 cup of cream
- black pepper
- parsley
- pasta
- graded cheese (Parmesan)
Method
- Sauté the tempeh in a little oil for 10 minutes or until the sides are nice and brown. Set aside.
- Make the pasta according to its directions. Set aside.
- In a large pan, heat some oil. Sauté the shallots for 5 minutes on medium high heat.
- Add the mushrooms and continue sauteing for another 5 minutes. Sprinkle in 1 Tbsp flour, stir for a few minutes. Add the paprika and garlic. Stir for 1 minute.
- Add the vine and the cold stock. Stir making sure there are no knots left from the flour. Add the thyme,vegetables, red hot pepper flakes (if desired), tomatoes and cook for 15 minutes covered.
- Take out larger thyme pieces.
- Take off heat. Add salt, pepper, parsley and cream.
- Add the tempeh cubes so it can soak up some of the liquid.
- Serve over pasta with graded cheese.
enjoy!
Twin Cities Herbs 