Tempeh Mushroom Stroganoff

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

½ pound of your favorite regular or gluten-free pasta

4 Tbsp vegan butter, divided (or vegetable broth)

3 cloves garlic, minced

16 oz tempeh

8 oz cremini mushrooms, thinly sliced

salt, to taste

freshly ground black pepper, to taste

¼ cup all-purpose or gluten-free flour

1 cup vegan beef broth

2 Tbsp balsamic vinegar

1 Tbsp vegan Worcestershire sauce

½ cup Vegan Caramelized Onion Dip

2 tsp fresh thyme

¼ cup Italian flat leaf parsley

Directions at stephaniedreyer.com

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