Susan C. Daffron

Award-winning fiction & nonfiction author

  • Home
  • About
  • Books
  • Media Kit
  • Other Work
  • Blog
  • Contact
  • New releases

August 23, 2007 By Susan Daffron

Tempeh Stroganoff

This recipe takes its spicing inspiration from an ancient (handwritten!) cookbook called Cooking with Tempeh by Clare Seguin that I found at a used book store.

I don’t like mushrooms, so I add peppers and peas along with the mushrooms. Then James can eat all the ‘shrooms and I don’t have to. Traditionalists and mushroom lovers could opt not to include these non-stroganoff items, however these optional ingredients do add a lot of flavor to the dish.

Ingredients

  • 1 package Tempeh (frozen is okay)
  • 1 package Wide noodles
  • 2 tbsp Olive oil
  • 1/4 cup Tamari sauce
  • 2 tbsp Red wine vinegar, wine, or apple cider vinegar
  • 1/2 lb Fresh sliced mushrooms
  • 1 tbsp Ground cumin
  • 2 tsp Ground black pepper
  • 1/2 to 1 cup Soy sour cream
  • 1 Green or red pepper, seeded and chopped (optional)
  • 1 cup Peas (optional)

Instructions

  1. Steam the tempeh for 20 minutes.
  2. Put the oil, tamari, wine/vinegar, and mushrooms in a large pan on medium heat. Saute until the mushrooms release their liquid and stop shrinking.
  3. After the tempeh is done steaming, cut it into 1/2-inch cubes and add them to the mushroom mixture. Saute for 5 minutes or so along with the optional veggies if you are using them.
  4. Cook the noodles according to package directions in a large pot. When the noodles are done, drain them, but put them back in the pot.
  5. Remove the mushroom mixture from heat and stir in the sour cream.
  6. Stir the mushroom mixture into the noodles and serve.

Tips

  • Our favorite noodles for this recipe are No Yolks brand "Dumpling" noodles. The noodles are large and stay firm when cooked.
  • If you really like mushrooms, you can easily add more to the recipe, up to a full pound.
  • We recommend the Tofutti brand "Better Than Sour Cream." Their "Sour Supreme" has good flavor too, but it is thinner and becomes more soupy when heated.
  • If you use frozen peas, rinse and defrost them before adding them to the pan.

Serves: 4

Preparation time: 45 minutes

Filed Under: Many Veggie Recipes, Vegan Stuff Tagged With: mushroom, noodle, sour cream, tamari, tempeh

About Susan Daffron

Susan Daffron is the author of the Alpine Grove Romantic Comedies, the Jennings & O'Shea mysteries, and multiple award-winning nonfiction books, including several about pets and animal rescue. Check out all her books on her Amazon Author page.

Release Notices

Subscribe with the form below to receive an email notice when Susan releases a new book and get some fun free “special features” too!


Recent Posts

  • Reflections Upon One Million Words in 5 Years
  • How to remember character details without losing your mind
  • Cover Reveal: Sensing Trouble (Jennings and O’Shea – Book 1)
  • Could you use a laugh? (I could.)
  • Need an escape? Get 60 free and .99 ebooks Nov 18-19
  • Fun and a Whole Lot of Fur
  • Cover Reveal – Daydream Retriever (Alpine Grove #10)
  • Musings
  • Business
  • Furry Thoughts
  • Recreation
  • Rural Living
  • Technology
  • Vegan Stuff
  • Writing & Publishing
  • Alpine Grove Novels
  • Ebooks
  • Jennings and O’Shea Novels
  • Marketing
  • Promotion
  • Self Publishing
  • Writing
  • Pets
  • Cats
  • Dogs
  • Misc Pet
  • Rescue
  • Site Archives

Copyright © 2025 Susan C. Daffron and Logical Expressions, Inc. All rights reserved. · Privacy Policy