Veggie Stroganoff Recipe

Veggie Stroganoff Recipe

  • 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
  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.
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