Tempeh Mushroom Stroganoff Over Zucchini

Serving: 490 g

Ingredients

• tempeh150 g
• mushrooms120 g
• zucchini150 g
• greek yogurt60 g
• olive oil10 g

Recipe steps

1. Brown cubed tempeh and sliced mushrooms in olive oil.
2. Stir in greek yogurt off the heat to make a creamy sauce.
3. Spiralize the zucchini, warm briefly and top with the stroganoff to serve.

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