Veggie Stroganoff

Ingredients

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

Instructions

1. 1

   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.

2. 2

   Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.

3. 3

   Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.

4. 4

   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.

5. 5

   Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.