Vegetable Stroganoff
Recipe type: main, dinner
Prep time: 
Cook time: 
Total time: 
Serves: 3 or 4
  • 1 lb. soy tempeh (2 8 oz. packages) sliced into long, thin, strips ¼" wide.
  • 7 Tbsp. extra virgin olive oil
  • ½ cup chopped shallot
  • 8 oz. sliced crimini (baby portobello) mushrooms OR for cauliflower version, one medium head of cauliflower, broken into medium-small florets
  • 1 yellow, orange, or red bell pepper, seeded, thinly sliced, slices cut in half
  • 1½ Tbsp. minced garlic
  • 3 Tbsp. ghee or butter
  • 3 Tbsp. red wine
  • 1 cup rich vegetable stock, reduced to ½ cup (if you don't have good vegetable stock, use whatever alternative you have such as a small amount of vegetable paste or a vegetable boullon cube, but choose a boullon cube without MSG)
  • 1 Tbsp. reduced sodium tamari
  • ¾ cup organic sour cream
  • ½ tsp. dill weed
  • ½ tsp. smoked paprika
  • salt and black pepper to taste
  • 8 oz. pappardelle pasta (egg noodles), or substitute gluten-free pasta or rice for gluten-free alternative
  1. Simmer one cup of vegetable stock until reduced by half.
  2. Fry the tempeh in olive oil over medium-low heat. I do this in 2 batches with 8 oz. of tempeh and 3-4 Tbsp. olive oil in each batch, flipping the tempeh after a few minutes. For more detailed directions please see my post on "Fried Tempeh."
  3. Remove tempeh from pan and reserve for later in recipe. Cut it into short pieces.
  4. (Heat up water in large pot for the pasta.)
  5. Melt the ghee or butter (ghee will make it easier to avoid scorching) on medium heat.
  6. Add crimini mushrooms and chopped shallot, saute, stirring occasionally, for about five minutes.
  7. Add garlic and bell pepper, lower heat a little, and cook for another 2-3 minutes.
  8. By now the mushrooms should have darkened, softened, and absorbed the butter and shallots should be cooked through.
  9. Add wine, vegetable stock, tamari, and fried tempeh to the mushroom/shallot mixture.
  10. (Begin cooking the papardelle pasta.)
  11. Cook mushroom/shalllot/tempeh mixture for several more minutes.
  12. Turn off heat and wait a minute, this will let the pan cool off a little so it will not break the sour cream when you add it.
  13. Add sour cream, spices, and salt and pepper to taste. Stir together.
  14. (Check pasta often, drain as soon as it is al dente.)
  15. Serve pasta with stroganoff sauce on top.
Recipe by Fit and Fed at