Veggie Stroganoff recipe
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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
Nutrition Info
- 457.2 caloriescarbohydrate: 52.8 gcholesterol: 58.3 mgfat: 17.5 gfiber: 3.6 gprotein: 23.8 gsaturatedFat: 3.6 gservingSize: -sodium: 522.5 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Veggie Stroganoff
Directions
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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.