Tempeh Stroganoff

Adapted from Simple Vegan by Debra Wasserman

Serves 4



10 oz tempeh, cubed

1 celery stalk, chopped

1 tablespoon oil

¼ teaspoon nutmeg

2 tablespoons nutritional yeast

2 carrots, chopped

1 small onion, minced

½ teaspoon basil, coriander, cumin and garlic

1.5-2 cups rice milk

3-4 tablespoons whole wheat flour



Sauté tempeh for a few minutes. Add vegitables. Stir often on medium heat. Add milk, yeast and flour.  Stir until thickens.  Serve hot over brown rice or pasta