Wednesday, November 17, 2010

Mushroom Stroganoff


1 large yellow onion, chopped
1 pkg. of Tempeh
8 ounces Cremini or other wild mushrooms, sliced
8 ounces white mushrooms, sliced
2 cloves garlic, minced
4 tablespoons whole wheat flour
3 tablespoons balsamic vinegar
2 Cups Steamed Broccoli
2 Cups Spinach
½ cup milk substitute
Thyme to taste
16 ounces cooked whole wheat fettuccini noodles

Cook the onion in a nonstick skillet on high heat for 3 minutes. Add the sliced mushrooms and garlic, and then cook until the mushrooms begin to release their juices. Sprinkle the flour over the mushrooms. Stir continuously with a whisk or wooden spoon until the flour is evenly dissolved.
Add the vinegar and milk substitute, stirring continuously until the sauce thickens. Add Tempeh Broccoli and spinach. Add the thyme to taste. Serve warm over cooked noodles.

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