Recipe: <!-- -->Tempeh and Mushroom Stroganoff<!-- -->
Nutty tempeh has a satisfying protein texture that lends itself well to this vegetarian take on beef stroganoff. It will become a new family favorite!
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Ingredients
- 1 tablespoon canola oil
- 1 package (8-ounce) 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)
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