In this vegetarian recipe, the meaty flavor, the mushrooms, and the creamy sauce are all present, along with the noodles.
| Prep Time: | 10 mins |
| Cook Time: | 18 mins |
| Total Time: | 28 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
- ½ teaspoon ground thyme
- ½ teaspoon seasoning salt
- ½ 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
Instructions
- 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.
Nutrition Facts
| Calories | 457 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 523 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe but I did have to make some changes due to and allergy. I used Leeks instead of onion. I used Impossible meat (same weight 170g). I used Fody Vegetable broth (no onion). I also added some frozen veg for color. It turned out great will make it again!
My whole family loved it. Not an easy thing to achieve.
It was fantastic
I loved it! Will definitely make it again. I didn’t have any not-meat meat on hand but I always have tofu. My go to now is to slice the tofu relatively finely, Chuck it in a bowl with some oil, pop my fave spices on, mix a bit of flour and baking powder in with it and whack it in the oven to dehydrate and get crispy. Soooo super tasty and can be made with any flavoring to suit any dish. What I didn’t account for was that when I chucked it into the mix – I waited until I had thickened the broth – that it would get super extra thick from the little bits of crumb that came off of it. So I added extra water. Lovelovelove it and served it with some beautifully fluffy pilaf.
This recipe is perfect just as it is! My Husband asks for it often!
Overall, a great way to use mushrooms and easy to veganize. I used vegan sour cream and Gardein beef tips. The only suggestion I have is to add pepper.
Loved it!!!! I doubled the sauce recipe and used gardein veggie crumbles instead of tenders. This was a big hit with my vegetarian and carnivore family members!
This was a huge family hit! Wife loved it, 15 year old boy loved it. Finally, an excellent stroganoff for a vegetarian family, an instant family staple. Only minor changes: I used olive oil instead of canola, my own broth, and a Balkan style yogurt, which was perfect.
I really enjoyed this recipe and we’ve started making it regularly in our vegetarian household. A few changes: I used butter instead of oil — butter is a must for bringing out the flavor of mushrooms. Also skipped the dijon since I didn’t have any and the recipe seemed fine without it. I used sour cream in lieu of yogurt. Yum!
I made this and it turned out fantastic. I used white wine with a little vegetable broth instead of all veg both. Gave it a nice flavor. Mu husband thought it looked gross, but in all honesty, this is one of the most delicious recipes I have tried. More for me, I guess!
Yum! This was fairly quick and easy to make, and turned out rich and tasty. I added a little extra garlic, stock and cream than the recipe stated (to make it saucier), i’m sure i’ll make this again!