Tempeh Stroganoff

• 8 oz. baby bella or button mushrooms, sliced (3 cups)
• 1 8-oz. pkg. tempeh, cut into strips
• 1/4 cup gluten-free tamari
• 1 14-oz. pkg. brown rice fettuccine
• 1/2 cup potato starch
• 1/2 cup brown rice flour
• 1 tsp. dried mustard
• 1/4 tsp. ground nutmeg
• 2 Tbs. olive oil, divided
• 1 yellow onion, thinly sliced (1 1/2 cups)
• 1/2 cup Madeira, sherry, or apple juice
• 1 cup chopped Swiss chard
• 4 cups gluten-free vegetable broth
• 2 cups low-fat sour cream
• Pimenton (smoked Spanish paprika) or sweet paprika for garnish

1. Toss together mushrooms, tempeh, and tamari in medium bowl; let stand 10 minutes.
2. Cook pasta according to package directions.
3. Drain, and set aside.
4. Combine starch, flour, mustard, and nutmeg in resealable plastic bag.
5. Add mushrooms and tempeh, and shake to coat.
6. Heat 1 Tbs.
7. oil in skillet over medium heat.
8. Saute mushrooms and tempeh 8 minutes, or until golden.
9. Transfer to bowl.
10. Add remaining oil to skillet.
11. Saute onion 4 minutes, or until softened.
12. Transfer to bowl with tempeh.
13. Increase heat to medium-high, and add Madeira to pan.
14. Cook 3 minutes, or until most liquid has evaporated, scraping to remove tempeh and vegetables bits stuck to pan.
15. Stir in Swiss chard, and cook 2 minutes, or until wilted.
16. Return tempeh mixture to skillet, and stir in broth.
17. Stir in sour cream.
18. Ladle over pasta, and sprinkle with pimenton.

baby bella, tamari, brown rice, potato starch, brown rice flour, dried mustard, ground nutmeg, olive oil, yellow onion, madeira, swiss chard, vegetable broth, lowfat sour cream, paprika

Taken from www.vegetariantimes.com/recipe/tempeh-stroganoff/ (may not work)