The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.
Ingredients
- Spectrum Naturals® Canola Oil: 3 Tbsp (divided)
- medium onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- button or cremini mushrooms: 1 pack (8 ounce pack, sliced)
- (170 gram) package Yves Veggie Cuisine® Beef Veggie Tenders: 1 piece
- all-purpose flour: 2 Tbsp
- Imagine® Organic Vegetable Broth: 1 cup
- Dijon mustard: 1 tsp
- ground thyme: 0.5 tsp
- seasoning salt: 0.5 tsp
- The Greek Gods™ Traditional Plain Yogurt or sour cream: 0.5 cup
- fresh parsley: 1 Tbsp (chopped)
- Egg or egg-free noodles, cooked according to package directions: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
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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.
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Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
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Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
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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.
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Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.
