Tempeh, Pepper and Mushroom Stroganoff with Rice

For five people (quantities for ten are given below)

2½ x 200g blocks of tempeh (a fermented soya bean product) (500g total), drained
¼ bottle of red wine (175ml)
1 tbsp soya sauce
about 4 tbsp vegetable oil for shallow frying
2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
2 green peppers, seeded and sliced
3 purple onions, sliced
5 garlic cloves, peeled and chopped
225g button mushrooms (with closed caps), sliced
1½ -2 celery sticks, chopped
225g soured cream or crème fraiche
1 tbsp paprika
freshly ground pepper
450g rice, to serve
chopped fresh parsley, to garnish

Method

1. Slice the tempeh into large chunks, place in a shallow dish and pour over the wine and soy sauce. Leave the tempeh in the fridge for at least 2 hours, turning the chunks in the liquid occasionally to absorb the flavours.
2. Put the rice on to cook according to packet instructions. Meanwhile, drain and reserve the marinade.
3. Shallow fry the drained tempeh in some of the oil, over medium-low heat, until golden, drain on absorbent paper and reserve.
4. Continue cooking the onions, peppers, mushrooms and garlic in the remainder of the oil until they begin to soften. Add the paprika and the reserved marinade. Cook for 10 minutes, adding more red wine if needed to make more of a sauce.
5. Add the soured cream or crème fraiche and season with black pepper. Place the tempeh stroganoff on a mound of rice, garnish with chopped parsley and serve.

Each serving provides:
Kcal: 499kcal
Protein: 28.1g
Fat: 22.1g (of which saturated fat: 6.7g)
Carbohydrate: 40.3g (of which sugars:12.7g)
Fibre: Trace

Nutrition Points:

a)This recipe is high in vitamin C.
b)This recipe is a source of zinc.

To serve ten people

5 x 200g blocks of tempeh (a fermented soya bean product) (1kg total), drained
½ bottle of red wine (350ml)
2 tbsp soya sauce
about 8 tbsp vegetable oil for shallow frying
4 red peppers, seeded and sliced
4 yellow peppers, seeded and sliced
4 green peppers, seeded and sliced
5-6 purple onions, sliced
8 -10 garlic cloves, peeled and chopped
500g button mushrooms (with closed caps), sliced
2-3 celery sticks, chopped
500g soured cream or crème fraiche
2 tbsp paprika
freshly ground pepper
900g rice, to serve
chopped fresh parsley, to garnish

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