This vegetarian twist on the classic stroganaff might be more appetizing than the original.
1 12 ounce package tempeh cut into ¼ inch strips
1 medium yellow onion chopped
3 cloves garlic, minced
½ teaspoon sea salt
1 teaspoon sweet marjoram, dried
8 medium size fresh shiitake mushrooms cut into ¼ inch strips
6 Sundried tomatoes sliced (optional)
2 tablespoons whole wheat pastry flour or brown rice flour
¼ cup cooking sherry or sweet white wine
3 tablespoons tamari
2 cups water
½ teaspoon fresh ground nutmeg
Fresh ground coarse black pepper
2 cups spinach chopped
Heat a 2 quart skillet. Add the oil, then the tempeh slices. Brown on both sides then set aside.
Wipe out the skillet. Add the remaining tablespoon of oil. Sauté the onion and marjoram until the onion is translucent.
Add the garlic and sea salt, sauté for a few minutes.
Add the mushrooms, and stir to coat with the oil. Add the tomato slices, and continue to sauté for 5 minutes, stirring the tomato in with the mushrooms.
Add the flour, stirring it in and coating the ingredients.
Combine the water, sherry and tamari. Slowly add to the mushroom mixture, stirring as you add to make a nice gravy.
Add the tempeh and fold into the sauce.
Add the black pepper and nutmeg. Simmer on low for 10 minutes.
Stir in the spinach so it wilts, but retains its bright color.
Remove from heat, and serve over quinoa or brown basmati rice.