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!