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 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
servingSize: -
sodium: 522.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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