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Tempeh Stroganoff

Recipe by Viky Szilagyi @vegclub


1 block tempeh (300g)

1 tsp olive oil

1 brown onion, diced

2 cloves garlic, diced

2 cups sliced mushrooms

1 Tbsp dijon mustard

2 Tbsp tomato paste

3 Tbsp liquid aminos/tamari

1 can full fat coconut milk

1 cup green peas

Salt and pepper to taste

Rice or pasta to serve on


  1. In a large pan on low to medium heat, brown onion in a teaspoon of olive oil. Add garlic.

  2. Slice tempeh to rectangular pieces, approximately 1.5cm long and 0.5cm wide. Add liquid aminos or tamari sauce (can also use soy sauce if preferred) and slightly brown.

  3. Mix in the mustard, tomato paste, a pinch of salt and pepper, followed by coconut milk and stock powder.

  4. Add mushrooms and peas and turn heat to medium high. Allow coconut milk to begin evaporating, until thicker sauce forms.

  5. Taste and add salt and pepper if desired.

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