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.
- 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)
- Steam the tempeh for 20 minutes.
- 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.
- 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.
- 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.
- Remove the mushroom mixture from heat and stir in the sour cream.
- Stir the mushroom mixture into the noodles and serve.
- 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.
Preparation time: 45 minutes