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Wild Mushroom Stroganoff
Wild Mushroom Stroganoff
Wild Mushroom Stroganoff
Wild Mushroom Stroganoff
Wild Mushroom Stroganoff
Wild Mushroom Stroganoff
Wild Mushroom Stroganoff

Wild Mushroom Stroganoff

Chef’s Inspiration

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.

Preparation

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.

Nutritional Highlights

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.