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So, the other day, hubby and I were in Whole Foods, and something unprecedented happened.

Messy: Hey, what do you call it when you have beef in gravy over noodles?  What is that?

Hubby: Ummmmm… Beef Stroganoff?

Messy: Yes!  That’s it!

Hubby: Why do you want to know?

Messy: I want to make it, but with tempeh.

Hubby: How weird is this?  Usually, I’m the one who asks you what a dish is called.

He’s right.  Usually the conversation is reversed.  But I’ve never cooked Beef Stroganoff before.  I just had this thought… tempeh… mushroom gravy… egg noodles… mmmmmm.  And mmmmmm it was.  Hearty and savory, with the earthy flavors of tempeh and mushrooms perfectly complemented by the mild noodles.  I’ll be making this one again, for sure.

Tempeh Stroganoff

extra virgin olive oil
1 package shiitake mushrooms, sliced
kosher salt
1 package tempeh, crumbled
2 cups vegetable broth
2 teaspoons all-purpose flour
black pepper
egg noodles, cooked
chopped chives (optional), for garnish.

  • Heat olive oil (about a tablespoon, give or take) in a non-stick pan until shimmering.  Add mushrooms and salt and saute until golden.  Add tempeh and saute another 5 minutes or so, until tempeh is warmed through and just beginning to crisp up.  Yum.
  • Pour veggie broth into pan, add flour, and stir with a wooden spoon until mixture thickens, 3-5 minutes.  Season to taste with black pepper and additional salt, if necessary.
  • Serve over egg noodles, garnishing with chopped chives if desired.

Source: Covered In Flour

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