Vegetarian Tempeh Stroganoff 

A creamy, vegetarian version of beef stroganoff!

4oz Mushrooms, sliced

1/4 medium Yellow Onion, diced

1/2 TBSP Olive oil 

1/3 block Tempeh, crumbled

2 cups Vegetable broth

2 tsp Italian seasoning

1 tsp Garlic powder

4 TBSP Cornstarch

3oz Cream cheese 

1 cup Plain Greek yogurt

Salt and pepper to taste 

1 box Pasta, prepared per instructions 

Step 1: Sautè mushrooms and onions in olive oil in a skillet over medium heat until browned. Add tempeh.

Step 2: Add broth, bring to a simmer and reduce heat to medium-low. Add seasonings. Let simmer for 5 minutes.

Step 3: Remove about 1/4 cup of liquid and mix in cornstarch. Add mixture to skillet and stir. 

Step 4: Add cream cheese and yogurt. Stir to combine and cook until sauce thickens. 

Step 5: Serve over pasta of choice!


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