German recipe

Smoky Tempeh Stroganoff with German Butterball Potatoes

Name: Smoky Tempeh Stroganoff with German Butterball Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: German
Ingredients: 12 oz tempeh, diced; 2 cups German Butterball potatoes, cubed; 1 small onion, finely chopped; 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp tomato paste; 1 cup vegetable broth; 1 tbsp smoked paprika; 1 tsp Dijon mustard; 1/2 cup sour cream; 2 tbsp butter; 1 tbsp all-purpose flour; Salt and black pepper to taste; Fresh parsley for garnish

A Oktoberfest-inspired vegetarian dinner featuring creamy smoky tempeh stroganoff paired with creamy roasted German Butterball potatoes. It uses sautéed mushrooms, paprika, and a tangy sour-cream finish for a comforting, restaurant-like vibe. Meat-free comfort with robust flavors and a hearty, balanced plate.

Total time

50 min

Prep

15 min

Cook

35 min

Serves

vegetariandinnerbreakfast-lunch-dinneroktoberfestmeatless

Chef’s Pro Tips

Brown tempeh well for depth of flavor.
Finish with a quick acid touch: a splash of lemon juice just before serving.

Serving Suggestions

Serve with extra sour cream and a side of sauerkraut or steamed green beans for color and balance.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 24g
carbs: 52g
fat: 22g
fiber: 7g

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