Tempeh Stroganoff

Tempeh is a delicious plant based protein made from fermented so beans. Because of the fermentation process, a while mycelium of enzymes coats the surface of the tempeh providing a powerful source of B vitamins and making the tempeh more easily digestible.

Take some time to prepare this recipe and enjoy this delicious savory dish. It goes well with any whole grain and a side of greens.


  • Tempeh (1 block/pack) – cut into chunks
  • Sunflower oil (1 tbsp)
  • Spring onions (1 bunch) – thinly sliced
  • Mushrooms (1 cup) – thinly sliced
  • Shiitake mushrooms (optional) – soaked until tender & thinly sliced)
  • Shoyu (3 tbsps)
  • Kuzu or corn flour (1 tbsp)
  • Almond milk (1 cup)
  • Garlic (1 clove) – minced
  • Ginger (1 tbsps) – minced
  • Nutritional yeast (2 tbsps)
  • Sea salt (1/2 tsp)
  • Sunflower oil for deep frying
  • Lemon juice (1 lemon) – optional


Deep fry the tempeh slices and drain on paper towel.
Sauté the spring onions (save a handful of raw spring onions for garnish), mushrooms, garlic. ginger and sea salt for 5 minutes. Add in 1/2 cup of almond milk, nutritional yeast and shoyu and simmer for a couple of minutes. Add in the tempeh & immediately pour 1 tbsp of shoyu over the tempeh before giving it a stir.
Mix the corn flour or kuzu with the remaining 1/2 cup of almond milk. Pour into the pan and allow to thicken.
Give it a taste. Add lemon juice if you’d like to add some sour.
Serve with some freshly chopped spring onion.

Enjoy! Let us know how you got on with this recipe.

If you’d like to expand your repetoire and upgrade your cookery skills, check out our range of short online and in person cookery courses such as Plant Based cooking or Looking After Your Health.

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