Tempeh Mushroom Stroganoff

By blum099

gluten-free (with plain soy tempeh and gluten-free pasta)
serves 2 to 3

I used my 3 1/2 quart, but think this would be better suited for a 1 1/2 to 2 quart slow cooker. If you are using a 4 quart or more you can double the recipe or add even more extra water.

Ingredients

• 1 package (8 ounces or 227 g) tempeh
• 2 cups ( about 5 ounces or 142 g) mushrooms, chopped small
• 2 cloves garlic, minced
• 1 to 2 cups (250 to 500 ml) water, use more if you will cook longer than 8 hours
• 1 teaspoon Not-Chicken Bouillon
• 1/2 teaspoon paprika
• 1/3 cup vegan sour cream (sub cashew cream or unsweetened non-dairy milk)
• pinch dill, optional
• salt and pepper, to taste
• cooked pasta, for serving

Preparation

Step 1

The night before: Chop tempeh and mushrooms. Steam tempeh for about 10 minutes unless you have a locally made tempeh and then follow their recommendations. (For Tempeh Girl tempeh no steaming is needed!) Store in fridge until the morning.

In the morning: Add tempeh, mushrooms, garlic, water, bouillon, and paprika. Cook on low 7 to 9 hours.

20 minutes before serving: Add vegan sour cream and mix. Taste and add more paprika if needed, as well as salt and pepper. Serve over pasta (or mashed cauliflower, rice, quinoa, etc.) and top with dill if desired.