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Veggie Stroganoff

Total Time: 30 mins.
Prep Time: 10 mins.
Cook Time: 20 mins.
Serves: 4

Ingredients

3 tbsp (45 mL) Spectrum Naturals® Canola Oil, divided
1 medium onion, chopped
1 large clove garlic, minced
1 pkg (227 g) sliced button or cremini mushrooms
1 pkg (8 oz/226 g) Yves Vegie Cuisine® Beef Veggie Tenders
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) Imagine® Organic Vegetable Broth
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) each: dried thyme, seasoning salt
1/2 cup (125 mL) The Greek Gods®Traditional Plain Yogurt or sour cream
1 tbsp (15 mL) chopped fresh parsley
Egg or egg-free noodles, cooked according to package direction

Directions

  1. In a large non-stick skillet, heat 1 tbsp (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 tbsp (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.