Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 1 (8.0-ounce) package wild rice tempeh, cut into 1/2-inch thick strips
  • 1/2 yellow onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon toasted sesame oil
  • 1 large portobello mushroom, stemmed and sliced
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 package vegetarian brown gravy mix
  • 4 ounces low-fat sour cream or vegan sour cream
  • 2 cups frozen cooked brown rice
  • 2 tablespoons chopped fresh flat-leaf parsley (optional)

Instruction

  • Prepare rice according to package directions. Meanwhile, heat canola oil in a large skillet over medium high heat.
  • Add tempeh strips and cook, turning once, until both sides are golden brown.
  • Remove tempeh from skillet and set aside.
  • Add onions and garlic to skillet and cook until golden.
  • Stir in sesame oil, mushrooms and Worcestershire sauce and cook until mushrooms are soft.
  • Return tempeh to skillet.
  • In a measuring cup, combine gravy mix with amount of water called for on package directions, then stir into tempeh mixture and heat until thick.
  • Stir in sour cream and heat just until warm.
  • Serve stroganoff over rice, garnished with parsley.