Brazilian Stroganoff or just Estrogonofe?

This Russian traditional recipe for some reason became really popular in Brazil. So popular many Brazilians could swear it’s a national dish and they would not be totally wrong… 

Our national version have some peculiarities. I hope you try it and discover this amazing recipe that traveled the world. 

TEMPEH and mushroons Stroganoff 

for 4-5 people

  • 300g button mushrooms 
  • 300g tempeh, in cubes
  • 2 garlic cloves, mashed
  • 1 medium onion, chopped
  • 1/4 cup canned tomatoes 
  • 1 tablespoons tomato extract
  • 1 teaspoon mustard 
  • 1-2 tablespoons olive oil
  • 300g  vegan cream(or 1 cup plant milk + 1 tablespoon corn or tapioca starch)
  • Juice from ½ lemon
  • 2 tablespoon whisky or cognac 
  • Salt and pepper to taste
  • Fresh chopped Parsley 


  1. Pre-heat the oven at 180°C and roast the tempeh and with a drizzle of olive oil, salt, pepper for about 30 minutes;
  2. Meanwhile, heat a frying pan with a drizzle of olive oil and fry the onions and garlic cloves with a pinch of salt until they become juicy(about 5 minutes with the lid on). Add the cognac and let it simmer for about 1-2 minutes; 
  3. Add the mushrooms and grill for 5 minutes; 
  4. Blend the canned tomatoes and tomato extract before adding it to the pan and let it simmer for more 5-10 minutes;
  5. Add the roasted tempeh and vegan cream, mix well and let it simmer for 5 – 10 minutes in medium heat. 
  6. Adjust the salt and add lemon juice. 
  7. Don’t forget: this is a freezer friendly recipe! You can prepare big batches and freeze the leftovers for an easy lunch or dinner another day. It also keeps good in the fridge for 3-5 days. 

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