US
Mushroom and tempeh stroganoff
Prep and cooking time: 40mins
Complex carb portions, per serving: 1.25
Freezable
Ingredients
Serves: 4
80g wholewheat tagliatelle
1 tbsp extra virgin olive oil
1 onion, finely diced
2 garlic cloves, finely diced or minced
250g brown mushrooms, sliced
2 tsp ground smoked paprika
1 tsp dried thyme or 8 fresh sprigs, destemmed
1 tbsp tahini
1 tbsp soy sauce
100ml white wine
300ml milk alternative
200ml vegetable stock
2 tbsp cornflour
198g tempeh, diced
1 x 400g tin brown lentils, rinsed and drained
200g spinach
1 large handful fresh parsley, roughly chopped
Method
Prepare the pasta as per packet instructions.
Heat the oil in a large casserole dish, over medium heat. Fry the onion and garlic, until softened.
Add the mushrooms, and season with salt and pepper. Add the paprika and thyme, and stir well.
Add the tahini, soy sauce, and white wine, and cook for 5-8mins.
Pour in the milk (we used oat milk), stock, and add the cornflour. Stir quickly to make sure there are no lumps in the cornflour.
Add the tempeh, lentils, and spinach, and stir until the spinach has wilted, or roughly 5mins. If you don’t like tempeh, add another tin of lentils and increase the carbohydrate portion by 0.25 per person.
Serve on top of pasta with parsley on top.