Spinach Tempeh Mushroom Stroganoff
-1/2 ounce package of dried porcini mushrooms, or any variety you like
-1/2 red onion, chopped
-2 cloves garlic, minced
-1 8-ounce package tempeh, cubed
-3 cups assorted fresh mushrooms (I used a mix of Baby Bellas & Portabellas)
-1/2 cup cashew butter
-1/2 cup rice milk
-1 tablespoon lemon juice
-1 tablespoon tamari
-1 tablespoon nutritional yeast
-2 cups fresh spinach
-Sea salt and pepper, to taste
-Pasta, rice or spatezle for serving
Soak dried mushrooms in 1 cup hot water to reconstitute. (This will take about 10-15 minutes depending on the temperature of the water and size of mushrooms.) Strain mushrooms reserving 1/2 cup of their soaking liquid for the sauce.
In large skillet coated with cooking spray, saute the onion and garlic for about 5-10 minutes or until soft. Add the tempeh and mushrooms (both the fresh and reconstituted dry mushrooms), cooking for another 5-10 minutes or until the tempeh begins to brown. While the tempeh mixture is sauteing, combine the cashew butter, rice milk, lemon, tamari, yeast, and soaking liquid in a blender. Blend the ingredients for several minutes on high until creamy. Add salt and pepper to taste.
Add this mixture to the sauteing tempeh and stir together. Gently stir in the spinach and reduce heat to low, allowing the spinach to wilt in the sauce.
Serve with pastas, rice, spatezle or another favorite side.