The Best Recipes Veggie Stroganoff

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Veggie Stroganoff

"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 (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
• 1/2 teaspoon ground thyme
• 1/2 teaspoon seasoning salt
• 1/2 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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 28M

• 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.

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