Organic Shop in Christchurch

Rhonda's Stroganoff

1/4 cup vegetable oil
1 cup white grape juice
1/3 cup soy milk
1 clove garlic minced
1/2 tsp ground ginger
1/2 tsp paprika
1 cake tempeh cut 2"x1/2"x1/4"
2 tbsp butter
500g mushrooms halved
1/2 tsp basil
fresh, grated nutmeg
1 cup sour cream
12oz hot spinach noodles

In a large saucepan mix oil, grape-juice, soy milk, garlic, paprika and pepper. Gently mix in tempeh strips while warming over a low heat.
Simmer 4 minutes and remove from heat.
Melt butter and sauté mushrooms with basil and nutmeg.
Add tempeh mixture and simmer.
Reduce heat stir in sour cream and serve over noodles.
Very Rich!

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Piko Wholefoods 229 Kilmore Street Christchurch - phone: (03) 366 8116 . email: -

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