This new spring energy is as vibrant as it can be. Yes, spring is here but the usual spring energy is coupled with the new awakening energy of the Earth. It is so powerful! Simple vegetarian dishes would be very nice to eat during the next weeks for sure … 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!
Serves 6 people
- 1 pkg tempeh (500gr)
- olive oil
- 1/4 cup of shallots, finally chopped
- 1 Tbsp flour
- 4 oz mushrooms (crimini, portabello, white button)
- 8 oz green vegetable (I used spinach, broccoli)
- 1 tsp sweet paprika (optional)
- 2 cloves garlic, crushed
- 1/3 cup wine
- 1/3 cup stock (mushroom or meat)
- red hot pepper flakes, optional
- few springs of thyme
- 10 cherry tomatoes
- 1/4 cup of cream
- black pepper
- cheese (Parmegane)
- Sautee the tempeh in a little oil for 10 minutes or until the sides are nice and brown.
- Make the pasta according to its directions.
- In a large pan, heat some oil. Sautee the shallots for 5 minutes on medium low heat.
- Add the mushrooms and continue sauteeing for another 5 minutes. Add the spinach and stir. When wilted, sprinkle in 1 Tbsp flour, stir. Add the paprika and stir for 1 minute and add the garlic, stir.
- Add the vine and the stock making sure there are no knots left from the flour. Add the thyme, tomatoes and cook for 15 minutes covered.
- Take out larger thyme pieces.
- Take off heat and add salt, pepper, parsley, red hot pepper flakes and cream to taste.
- Add the tempeh cubes so it can soak up some of the liquid.
- Serve over pasta with graded cheese.