Tempeh Stroganoff

By Monica on September 26th, 2007

Who new fermented soy could be so damn tasty?  On paper, tempeh doesn’t sound so good, but the more I tinker with tempeh, the more I love it.  This was so forking good that I can’t wait to make it again.

Modified Whole Foods Recipe:
1 package tempeh, cut into 1/2 inch thick slices
2T canola oil, divided
1/2 yellow onion, thinly sliced
2 cloves garlic, minced
1t toasted sesame oil
1T tamari
1T vegetarian Worcestershire sauce
1 package vegetarian brown gravy
4 oz. vegan sour cream

Brown tempeh slices in 1T canola oil over medium heat until very browned on all sides, about 5 minutes per side.  Add the remaining tablespoon of oil to the skillet along with the onion and garlic and saute until onion begins to brown.  Stir in sesame oil, tamari, and Worcestershire sauce and cook for 2 minutes, stirring frequently.

Combine gravy mix with amount of water instructed by package directions.  Stir into tempeh mixture and heat until thick.  Stir in sour cream, and remove from heat.  Serve over pasta of your choice.

(The original recipe does call for the mushrooms you traditionally find in stroganoffs, so see the original recipe for cooking instructions if you are a fungus lover.)