Name: Veggie Stroganoff
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Spectrum Naturals® Canola Oil, divided - 3 tablespoons; Onion, chopped - 1 medium; Garlic, minced - 1 large clove; Sliced button or cremini mushrooms - 1 (8 ounce) package; Yves Veggie Cuisine® Beef Veggie Tenders - 1 (170 gram) package; All-purpose flour - 2 tablespoons; Imagine® Organic Vegetable Broth - 1 cup; Dijon mustard - 1 teaspoon; Ground thyme - ½ teaspoon; Seasoning salt - ½ teaspoon; The Greek Gods™ Traditional Plain Yogurt or sour cream - ½ cup; Chopped fresh parsley - 1 tablespoon; Egg or egg-free noodles, cooked according to package directions - 1 (8 ounce) package

Ingredients for - Veggie Stroganoff

1. Spectrum Naturals® Canola Oil, divided 3 tablespoons

2. Onion, chopped 1 medium

3. Garlic, minced 1 large clove

4. Sliced button or cremini mushrooms 1 (8 ounce) package

5. Yves Veggie Cuisine® Beef Veggie Tenders 1 (170 gram) package

6. All-purpose flour 2 tablespoons

7. Imagine® Organic Vegetable Broth 1 cup

8. Dijon mustard 1 teaspoon

9. Ground thyme ½ teaspoon

10. Seasoning salt ½ teaspoon

11. The Greek Gods™ Traditional Plain Yogurt or sour cream ½ cup

12. Chopped fresh parsley 1 tablespoon

13. Egg or egg-free noodles, cooked according to package directions 1 (8 ounce) package

How to cook deliciously - Veggie Stroganoff

1 . Stage

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.

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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