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Ingredients

1 tablespoon canola oil*
1 (8-ounce) package wild rice tempeh, cut into 1/2-inch thick strips
1/2 yellow onion, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon toasted sesame oil
1 large portobello mushroom, stemmed and sliced
1 tablespoon vegetarian Worcestershire sauce
1 packet vegetarian brown gravy mix
4 ounces lowfat sour cream or vegan sour cream
2 cups frozen cooked brown rice*
2 tablespoon chopped parsley (optional)

Description

Nutty Tempeh Has A Satisfying Protein Texture That Lends Itself Well To This Vegetarian Take On Beef Stroganoff. It Will Become A New Family Favorite! Ingredients With An Asterisk (*) Are Available In The <a Href="/products/private-label.php"

Wholefoods