Yesterday I found myself craving stroganoff and also needing to use up quite a stash of fresh spinach that was starting to wilt. It was my good fortune that I happened to already have a recipe on hand for Spinach Tempeh Mushroom Stroganoff. I knew this recipe would allow me to indulge my craving while ensuring that good produce didn’t go to waste. The recipe I adapted came from Extraveganza, an awesome cookbook from which I have also made Sweet Pepper Coconut Corn Chowder and Lemon Blueberry Lavender Muffins. I know I’ve said so already, but this cookbook is quite the gem. The recipes are easy to make and always flavorful. With some tweaks my Stroganoff also fell into this camp.
It involved sauteing onions, garlic, mushrooms and tempeh. I included some rehydrated dried mushrooms to add variety in taste and texture. Then a sauce was made from cashew butter, rice milk, lemon juice, tamari, nutritional yeast, and some of the soaking liquid from the mushrooms. The sauce was added into the tempeh mixture after the mushrooms were tender. Finally, the fresh spinach was added in to wilt before serving.
I enjoyed this over some whole wheat pasta but it would be equally delicious over rice or spatezle. You could even eliminate the carb-y goodness all together and serve it with a side of broccoli or cauliflower. The bottom line is that this is a hearty, craveable dish that I would never guess was vegan.
Spinach Tempeh Mushroom Stroganoff
-1/2 ounce package of dried porcini mushrooms, or any variety you like
-1/2 red onion, chopped
-2 cloves garlic, minced
-1 8-ounce package tempeh, cubed
-3 cups assorted fresh mushrooms (I used a mix of Baby Bellas & Portabellas)
-1/2 cup cashew butter
-1/2 cup rice milk
-1 tablespoon lemon juice
-1 tablespoon tamari
-1 tablespoon nutritional yeast
-2 cups fresh spinach
-Sea salt and pepper, to taste
-Pasta, rice or spatezle for serving
Soak dried mushrooms in 1 cup hot water to reconstitute. (This will take about 10-15 minutes depending on the temperature of the water and size of mushrooms.) Strain mushrooms reserving 1/2 cup of their soaking liquid for the sauce.
In large skillet coated with cooking spray, saute the onion and garlic for about 5-10 minutes or until soft. Add the tempeh and mushrooms (both the fresh and reconstituted dry mushrooms), cooking for another 5-10 minutes or until the tempeh begins to brown. While the tempeh mixture is sauteing, combine the cashew butter, rice milk, lemon, tamari, yeast, and soaking liquid in a blender. Blend the ingredients for several minutes on high until creamy. Add salt and pepper to taste.
Add this mixture to the sauteing tempeh and stir together. Gently stir in the spinach and reduce heat to low, allowing the spinach to wilt in the sauce.
Serve with pastas, rice, spatezle or another favorite side.