Cooking vegetarian meals can be intimidating at first if you’re new to eating meatless, which is why it’s so important to find a good vegetarian cookbook that works for not only vegetarians but those who are trying to occasionally swap out meat for meat-free meals . I usually start out on our recipe section on Lightlife.com, but sometimes I yearn for something different – and I reach for one of my books. When selecting a cookbook, you want to find one that has recipes that will come close to the meals you are used to enjoying, that way you can ease into the lifestyle with dishes that won’t disappoint! If you’re on the hunt for tips on easing into a vegetarian diet, Jazzy Vegetarian is the perfect cookbook to get you well on your way to making easy recipes that won’t overwhelm a novice and are both satisfying and delicious.
Laura Theodore, the author of Jazzy Vegetarian, was kind enough to send me two copies of her cookbook: one to review and keep for myself (yay), and one to giveaway to my readers! Here is sneak peak of one her vegetarian recipes. Enjoy! And don’t forget to find out how to enter the giveaway at the bottom of this post!
Mushroom- Tempeh Stroganoff:
- 1 Tbsp extra-virgin olive oil
- 1 Bermuda onion, chopped
- 8 oz cremini or white button mushrooms, sliced
- 1 tsp dried basil
- 1 tsp reduced –sodium tamari
- Pinch cayenne
- 2-3 cups vegetable broth, plus more as needed
- 8 oz tempeh, cut into quarters and thinly sliced
- 1 Tbsp whole wheat flour or oat flour
- Sea salt
- Freshly ground pepper
- 8 oz whole-grain noodles, cooked and drained (I used egg noodles because I couldn’t resist!)
- Chopped fresh parsley, for garnish
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms, basil, ½ teaspoon of the tamari, and the cayenne and cook, stirring occasionally, until the mushrooms are tender, about 8 minutes, adding a bit of broth as needed to prevent sticking. Add the tempeh and cook, stirring occasionally, until browned, about 8 minutes (see my previous blog post featuring tempeh cooking tips!). Stir in 1 cup of the broth. Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 15-20 minutes, adding more broth as needed to keep the mixture very moist.
Put the flour in a small cup or bowl, whisk in ½ cup of the broth, and stir into the mushroom mixture. Cook, stirring constantly, until the liquid has thickened to form a gravy. Season with the remaining ½ teaspoon of tamari and salt and pepper to taste. If the gravy is too thick, thin with additional broth to achieve the desired consistency. Serve immediately over the noodles, garnished with parsley if desired.
To enter for a chance to win* your own copy of Jazzy Vegetarian, leave me a comment about the first vegetarian recipe you ever made. Or, if you’re new to eating meatless, tell me what vegetarian recipe you can’t wait to make!
Thanks for all your entries! The winner is Joanna Hadley! I’ll be emailing you shortly 🙂
Your Lightlife Blogitarian
*Winner will be chosen using a random number generator