Tempeh & Mushroom Stroganoff

You’ll never worry about whether this dish has meat in it or not, as it’s full of satisfying umami flavour and richness.

1/2 lb (225 g) plain tempeh (see TIP)

12 oz (340 g) portobello mushrooms, divided 3 whole cloves garlic, peeled

1 tsp (5 mL) fresh thyme

2 tbsp (30 mL) tamari or soy sauce

1 tsp (5 mL) Worcestershire sauce

1/2 cup (125 mL) dry white wine

2 tbsp (30 mL) unsalted butter

2 cups (500 mL) finely chopped onions

2 tsp (10 mL) tomato paste

2 cups (500 mL) mushroom broth

1 tbsp (15 mL) Dijon mustard

1/2 cup (125 mL) full-fat sour cream

1/4 cup (60 mL) finely chopped flat leaf parsley Salt and freshly ground pepper to taste

1/2 lb (225 g) dried egg noodles, cooked to package instructions in well-salted water

1 In a food processor, pulse tempeh, 8 oz (225 g) mushrooms, garlic and thyme until crumbled. Place in a medium bowl and stir together with tamari, Worcestershire and wine. Let marinate for 20 minutes.

2 In a large skillet, heat butter over mediumhigh heat. Cook onions until tender and lightly browned, about 10 minutes. Thinly slice remaining mushrooms.

3 Add tempeh mixture, sliced mushrooms and tomato paste to skillet. Cook over mediumhigh heat until mushrooms are softened and tempeh is browned, about 5 minutes.

4 Stir in broth and mustard, and reduce over medium-high heat for 5 minutes or until thickened slightly. Lower heat and stir in sour cream and parsley to combine. Reduce over low if needed to thicken.

5 Check for seasoning and serve over egg noodles.

Serves 4