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Veggie Stroganoff

4

28 min

Veggie Stroganoff

Veggie Stroganoff Photo 1

Category

Egg appetizer

Time

28 min

Serving

4 persons

Calories

457

Rating

4.00★ (17)

Cuisine

Author: Victoria Buriak
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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  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.
    Veggie Stroganoff Photo 2
  2. Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
    Veggie Stroganoff Photo 3
  3. Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
    Veggie Stroganoff Photo 4
  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.
    Veggie Stroganoff Photo 5
  5. Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.
    Veggie Stroganoff Photo 6

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