Wild Mushroom Stroganoff
This traditionally Russian dish was our households version of a "North American dinner", my mom may not have known the exact origin of the dish but she definitely made her best version. Now, I make this my best vegan version.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Serve desired quantity in preferred dish, garnish with a generous sprinkle of our in house made almond parm. Add some truffle olive oil for added sheen and flavor profile.
This dish is rich in protein, fibre, Vitamins A & K, calcium, and iron. Nutritional yeast is fortified with B12, a vital nutrient difficult to obtain from vegan and vegetarian diets.
Protein: Tempeh, fermented soy & a complete protein, provides all the essential amino acids allowing the body to form proteins necessary for growth & development.
Fibre: Wheat fibre feeds friendly bacteria in the digestive tract. helping to maintain larger populations.
Vitamin A: Providing 150% of the minimum daily requirement, supporting the immune & inflammatory functions throughout the digestive tract.
Vitamin K: Key to helping regulate the body’s inflammatory process, this dish provides over 175% of the minimum daily requirement.
Calcium: An important mineral in human metabolism. Natural sources of calcium in this recipe include tempeh, spinach, and garlic.
Iron: Eating foods rich in iron such as whole grain pasta and tempeh will help support transportation of vital oxygen throughout the body.
*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.