Skip to main content

Tempeh Stroganoff

Hot casseroles often use wheat products as thickeners. Here, potato starch and brown rice flour do the job. You can use any gluten-free pasta in this recipe.

Ingredients: 

Ingredients: 

Ingredient Line: 
8 oz. baby bella or button mushrooms, sliced (3 cups)
Ingredient Line: 
1 8-oz. pkg. tempeh, cut into strips
Ingredient Line: 
¼ cup gluten-free tamari
Ingredient Line: 
1 14-oz. pkg. brown rice fettuccine
Ingredient Line: 
½ cup potato starch
Ingredient Line: 
½ cup brown rice flour
Ingredient Line: 
1 tsp. dried mustard
Ingredient Line: 
¼ tsp. ground nutmeg
Ingredient Line: 
2 Tbs. olive oil, divided
Ingredient Line: 
1 yellow onion, thinly sliced (1½ cups)
Ingredient Line: 
½ cup Madeira, sherry, or apple juice
Ingredient Line: 
1 cup chopped Swiss chard
Ingredient Line: 
4 cups gluten-free vegetable broth
Ingredient Line: 
2 cups low-fat sour cream
Ingredient Line: 
Pimenton (smoked Spanish paprika) or sweet paprika for garnish

Instructions: 

  1. Toss together mushrooms, tempeh, and tamari in medium bowl; let stand 10 minutes. Cook pasta according to package directions. Drain, and set aside.
  2. Combine starch, flour, mustard, and nutmeg in resealable plastic bag. Add mushrooms and tempeh, and shake to coat. Heat 1 Tbs. oil in skillet over medium heat. Sauté mushrooms and tempeh 8 minutes, or until golden. Transfer to bowl. Add remaining oil to skillet. Sauté onion 4 minutes, or until softened. Transfer to bowl with tempeh.
  3. Increase heat to medium-high, and add Madeira to pan. Cook 3 minutes, or until most liquid has evaporated, scraping to remove tempeh and vegetables bits stuck to pan. Stir in Swiss chard, and cook 2 minutes, or until wilted. Return tempeh mixture to skillet, and stir in broth. Stir in sour cream. Ladle over pasta, and sprinkle with pimentón.

Nutrition Information: 

Calories: 
644
Protein: 
19 g
Total Fat: 
20 g
Saturated Fat: 
8 g
Carbohydrates: 
94 g
Cholesterol: 
41 mg
Sodium: 
542 mg
Fiber: 
4 g
Sugar: 
10 g
Yield: 
Serves 6