Tempeh, coconut milk stroganoff with red sweet potatoes

A simple, lovely dish with mushrooms, cabbage, and kale.


1 1/2 cups vegetable stock
1/4t coarse sea salt
1/4t black pepper
1/2 cup coconut milk
1 ‘spring’ dried kombu (about 1″)
2T tomato passata (or puree)
2T white pickling vinegar
1T prepared brown mustard
2T coconut sugar
2T smoked paprika
1T fresh garlic, minced
1/4 cup scallions, minced (3″ – 4″ green reserved for garnish)
125g tempeh, cut into 1/2″ cubes
2 cups cremini mushrooms, stemmed, 1/4″ slices
2 cups red sweet potatoes, peeled, cut into about 1″ cubes
2 cups shredded green cabbage (I use coleslaw mix)
1T arrowroot powder dissolved in 1T water
1 cup green curly kale
2T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Replace the 125g tempeh with 250g tofu if you prefer, but in that case, reduce the coconut sugar to 1T (or leave it out entirely if you prefer). Flour and brown the tempeh cubes separately and then add them to the overall mix for something more traditional.


Preheat the oven to 450F. Mix everything up to and including the scallions in a medium bowl. Let stand about 5 minutes. In a roasting pan or a baking sheet with sides, add the tempeh and potatoes, then the mushrooms, then the cabbage on top in even layers.

Pour the sauce mixture over the vegetables. Roast for about 1 hour to 1 hour, 15 minutes. Stir periodically to ensure even cooking. Ovens vary; use the colour and texture as a guide. The pan should be a rich, reddish brown, and the sweet potatoes should be tender. If the pan dries before the potatoes are tender, add a little water or stock as necessary.

When the potatoes are tender, remove the kombu. Drizzle the arrowroot mixture over the vegetables and stir to distribute. Roast for another 5 minutes or so until the arrowroot has thickened.

Remove from the oven. Stir in the kale and nutritional yeast. Let stand 5 minutes. Season to taste. Spoon out, garnish with scallion green sliced on an angle, and serve.

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