Tempeh and Mushroom Stroganoff

13 28 434
Ingredients Minutes Calories
Prep Cook Servings
10 min 18 min 4
Tempeh and Mushroom Stroganoff
Health Highlights


227 gm Pasta, whole wheat, dry (whole grain pasta of choice)
4 tsp Ghee (divided)
1 package Tempeh (tempe) (organic, diced into 1/2-inch cubes)
1 small White onion (diced small)
284 gm Baby portobello mushroom (1 package)
1 tbsp Tamari, gluten free, reduced sodium
2 tbsp Wheat flour, whole wheat
3 cup Vegetable stock/broth
1/2 tsp Garlic powder
1/2 tsp, ground Thyme, dried
1/4 cup Sour cream, 14% M.F.
1 pinch Salt (to taste)
1 dash Black pepper (to taste)


Heat 2 teaspoons of ghee in a large sauté pan over medium heat. Add tempeh in a single layer and cook without turning for 5 minutes.

While tempeh is browning, start cooking your pasta according to the package instructions.

Add remaining 2 teaspoons of ghee to the sauté pan and flip over the tempeh. Add onions and cook with tempeh for 3 minutes, stirring occasionally.

Add mushrooms and tamari and cook 3-4 more minutes or until onions are so and mushrooms are cooked through.

Add flour and stir just to distribute. Slowly add stock, stirring constantly (I like to use a fork to help prevent lumps). Stir in garlic powder and thyme. Bring to a simmer and cook five minutes more.

Remove from heat and stir in sour cream. Add pasta to the pan, stirring to coat. Season with salt and pepper to taste and serve immediately.


A great side for this dish would be some simply steamed broccoli or sautéed broccolini.

Nutrition Facts

Per Portion

Calories 434
Calories from fat 127
Calories from saturated fat 50
Total Fat 14.1 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 11.4 g
Cholesterol 19.2 mg
Sodium 663 mg
Potassium 677 mg
Total Carbohydrate 57 g
Dietary Fiber 6.1 g
Sugars 4.1 g
Protein 22.5 g

Dietary servings

Per Portion

Grain 2.4
Meat Alternative 0.8
Milk Alternative 0.3
Vegetables 0.8

Energy sources