The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.
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
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
Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
-
3
Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
-
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
Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.
Nutrition Facts
Per serving
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