Simple Tempeh and Mushroom Stroganoff Recipe
Pasta is a quick and easy go to week day meal. It's super fast and uber comforting. But the same old same old pasta dish can get a bit old. Try mixing it up with this delicious cheesy Stroganoff recipe.
This comforting pasta recipe features our Creamy Swiss fauxmage and tempeh which is a protein rich meat replacement made from fermented soy beans. We used Noble Bean Smoked Onion tempeh here. It has none of the bitterness of other brands and it also crumbles easily which makes it really great in recipes like this simple Stroganoff where it can simulate ground round.
Feel free to change up the recipe using your favourite mushrooms. Here we used a mixture of oyster and white here, but cremini and portobello would work equally well.
One package of your favourite pasta cooked according to package directions.
1 Tbsp olive oil
1 package of Noble Bean Smoked Onion tempeh, crumbled
1 package of Fauxmagerie Zengarry Creamy Swiss style cashew cheese
2 cups mushrooms of your choice
1/2 onion, minced
3 cloves garlic, minced
3/4 cup vegetable broth
1 tsp paprika
1/2 tsp salt or to taste
Freshly ground black pepper to taste
Sauté onion in olive oil over medium heat until soft and translucent. Add garlic and mushrooms and continue to cook until the mushrooms are tender and most of the water has cooked off. Add tempeh and stir into mushroom mixture, cooking 5 minutes more.
Add Fauxmagerie Zengarry Creamy Swiss style cashew cheese, broth and paprika and stir until cashew cheese has melted and all is well combined and creamy. Add additional broth if needed. Season with salt and pepper.
Toss with your cooked pasta and serve immediately.