Tempeh Stroganoff

Directions

1. 1
   Toss together mushrooms, tempeh, and tamari in medium bowl; let stand 10 minutes.
2. 2
   Cook pasta according to package directions.
3. 3
   Drain, and set aside.
4. 4
   Combine starch, flour, mustard, and nutmeg in resealable plastic bag.
5. 5
   Add mushrooms and tempeh, and shake to coat.
6. 6
   Heat 1 Tbs.
7. 7
   oil in skillet over medium heat.
8. 8
   Saute mushrooms and tempeh 8 minutes, or until golden.
9. 9
   Transfer to bowl.
10. 10
    Add remaining oil to skillet.
11. 11
    Saute onion 4 minutes, or until softened.
12. 12
    Transfer to bowl with tempeh.
13. 13
    Increase heat to medium-high, and add Madeira to pan.
14. 14
    Cook 3 minutes, or until most liquid has evaporated, scraping to remove tempeh and vegetables bits stuck to pan.
15. 15
    Stir in Swiss chard, and cook 2 minutes, or until wilted.
16. 16
    Return tempeh mixture to skillet, and stir in broth.
17. 17
    Stir in sour cream.
18. 18
    Ladle over pasta, and sprinkle with pimenton.