Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tempeh and mushrooms in a creamy, paprika-spiked cashew sauce, served over greens.
Equipment: Large frying pan; blender or stick blender
Measures and names
Ingredients
- 350 g tempeh, cut into strips
- 40 g cashews, soaked in boiling water for 10 minutes
- 150 ml vegetable stock
- 2 tbsp olive oil, divided
- 1 onion, sliced
- 250 g chestnut mushrooms (cremini mushrooms), sliced
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 200 g spinach
- 1 small handful of parsley, chopped
- Salt and black pepper
Method
- Drain the cashews and blend with the stock, mustard and lemon juice until smooth.
- Heat 1 tbsp oil in a large frying pan and fry the tempeh for 5 minutes until golden. Lift out.
- Add the rest of the oil, the onion and mushrooms and cook for 8 minutes until browned. Stir in the garlic and paprika for 1 minute.
- Pour in the cashew sauce, return the tempeh and simmer for 3-4 minutes until thick. Season.
- Wilt the spinach in a separate pan or the microwave, and serve the stroganoff on top with parsley.
Swaps and tips
Soak the cashews in boiling water while you prep and they'll blend smooth. For nut-free, use 100 ml soya cream instead. Serve over wilted spinach, cauliflower rice or courgetti.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 17 g | 17 g | 35 g | 530 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
