TEMPEH STROGANOFF

An excellent dish on a crisp, fall evening with fresh chanterelles.

8 oz. Turtle Island Five Grain Tempeh, cut into 1/4" cubes or grate Tempeh
4 Tbsp. margarine or butter
2 onions, chopped
1 cup sliced mushrooms (chanterelle or morel are best but any kind will work)
2 cloves garlic, diced
2 Tbsp. soy sauce
1 cube vegetable bouillon dissolved in 1 cup water
1 - 2 cups plain yogurt

1. Melt margarine in a skillet.
2. Add onion and garlic and sauté‚ until golden brown.
3. Add mushrooms, Tempeh and soy sauce. (Use only 1 Tbsp. soy sauce if using SuperBurgers.) Sauté until Tempeh is browned.
4. Add vegetable bouillon, cover and simmer 5 minutes.
5. Remove from heat, add yogurt and stir.
6. Serve hot over noodles.