VEGGIE STROGANOFF

Veggie Stroganoff image

The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.

Provided by Yves Veggie Cuisine

Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine

Time 28m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons Spectrum Naturals® Canola Oil, divided
1 medium onion, chopped
1 large clove garlic, minced
1 (8 ounce) package sliced button or cremini mushrooms
1 (170 gram) package Yves Veggie Cuisine® Beef Veggie Tenders
2 tablespoons all-purpose flour
1 cup Imagine® Organic Vegetable Broth
1 teaspoon Dijon mustard
½ teaspoon ground thyme
½ teaspoon seasoning salt
½ cup The Greek Gods™ Traditional Plain Yogurt or sour cream
1 tablespoon chopped fresh parsley
1 (8 ounce) package Egg or egg-free noodles, cooked according to package directions

Steps:

In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 52.8 g, Cholesterol 58.3 mg, Fat 17.5 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 3.6 g, Sodium 522.5 mg, Sugar 4.2 g