veggie stroganoff

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 18 mins Ready Time: 28 mins


• 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.