Wild Mushroom and Tempeh Stroganoff
By Namit Kathoria
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4 portions
Ingredients:
200g wholegrain pasta (e.g. spelt or kamut)/ ¾ cup brown rice
2 tablespoons olive oil for cooking
250g sliced wild mushrooms (alternatively you can use shitake mushrooms or oyster mushrooms)
200g tempeh diced
4 garlic cloves grated
¾ cup vegetable stock
1 tablespoon wholegrain mustard
200ml soya cream (non-GMO)
½ teaspoon black pepper
½ teaspoon hot paprika
½ teaspoon dried rosemary
¼ teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons tamari sauce
Serve with fresh chopped parsley
Preparation:
1. Cook the pasta/rice according to the instructions.
2. Take a large wok or a pan and bring it to a medium to high heat with some of the olive oil. Once it is warm afd in the garlic, stir and cook until the aroma is released which normally takes 30 seconds to one minute.
3. Add in the mushrooms, the tempeh, the tamari sauce, the black pepper and the herbs plus the paprika and cook for 4-5 minutes.
4. Add in the vegetable stock, bring it to a boil then simmer for about 3-4 minutes stirring constantly.
5. Now add in the soya cream and the wholegrain mustard. Bring to a boil and then simmer for about 5 minutes.
6. Taste and see if you need to add in more of any of the herbs, the paprika, the tamari or the black pepper.
7. Once the taste is to your liking serve with some fresh chopped parsley.
Where does your protein come from?
It comes from the tempeh and the wholegrain pasta/wholegrain rice which together form a complete protein. Also the soya cream is a complete protein so it adds to the amino acid mixture. Tempeh is a very good source of protein in terms of being high in protein. Typically tempeh contains 19 percent protein.
To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.
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