Tempeh Stroganoff
Adapted from Simple Vegan by Debra Wasserman
Serves 4
Ingredients.
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
Instructions.
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