#22 tempeh & mushroom stroganoff

8oz wild rice tempeh
canola oil
1/2 onion (sliced thin)
2 cloves garlic (minced)
1 tsp toasted sesame oil
1 large portabello mushroom (sliced)
1 tbsp worcestershire sauce
1 packet brown gravy
4 oz sour cream

serve with rice

Slice tempeh into 1/4" slices and brown in canola oil until very brown (20 mins to cook it all), remove from pan, saute onion and garlic until onion is barely soft (2-3 mins). Add mushrooms, sesame oil and worchestershire sauch, cook until mushrooms are soft (5-8 mins), meanwhile dissolve gravy in water (according to package instructions). Once mushrooms are soft, add gravy, cook ~5 mins, add sour cream.

Serve mushroom gravy over rice and tempeh.

Recipe from Whole Foods.