Sumptuous Tempeh Mushroom Stroganoff

Made this for my father for his 92nd birthday went down a treat, rich wine sauce and tarragon mmmm gorgeous!

INGREDIENTS

• 2 tablespoons olive oil, plus more for pasta (or omit & use water for saute)
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 1 cup flat-leaf parsley, finely chopped, plus more for garnish
• 1 cup dry sherry, divided
• 1 cup sliced mushrooms, any variety
• 8 ounces tempeh, cut into small cubes or strips
• 1 1/2 cans navy beans, rinsed, drained and puréed (had canellini beans they worked well)
• 1 tablespoon dark soy sauce or mushroom soy sauce
• 1/2 cup red wine
• 1 teaspoon tarragon
• Salt and pepper to taste
• 3 cups noodles (we used potato mash, brown rice = yum)

• INSTRUCTIONS

  1. Heat the olive oil (or water) and saute onion in a pot on high heat, stirring constantly. When the onions are translucent, add the garlic, parsley and a splash of sherry. Cook for 2 minutes, stirring constantly. Add the mushrooms and the remainder of the sherry. Cover and cook over low heat for about five minutes.
  2. Add the tempeh and cook for another 5 minutes. Uncover, add navy beans, soy sauce, red wine and tarragon, and cook until the sauce reaches a thick, saucy consistency. Season with salt and pepper to taste.
  3. Cook the noodles in a separate pot and drain well. Drizzle with olive oil and toss lightly.
  4. Serve with the sauce and garnish with parsley

source was: "V Cuisine: The Art of New Vegan Cooking," by Angeline Linardis. Someone kindly posted this on their blog, if all her other recipes are like this I would love the book - pity it is not available as ebook.