Veggie Stroganoff

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

• Preparation Time: 10 mins
• Cooking Time: 18 mins
• Total Time: 28 mins
• Calories: 457 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

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