Veggie Stroganoff

The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.

Step: 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.

Step: 2

Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.

Step: 3

Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.

Step: 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.

Step: 5

Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

Per Serving: 457 calories; protein 23.8g; carbohydrates 52.8g; fat 17.5g; cholesterol 58.3mg; sodium 522.5mg.

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