Veggie Stroganoff Recipe

Name: Veggie Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Spectrum Naturals(R) 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(R) Beef Veggie Tenders; 2 tablespoons all-purpose flour; 1 cup Imagine(R) Organic Vegetable Broth; 1 teaspoon Dijon mustard; 1/2 teaspoon ground thyme; 1/2 teaspoon seasoning salt; 1/2 cup The Greek GodsTM 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

Servings: persons

3 tablespoons Spectrum Naturals(R) 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(R) Beef Veggie Tenders
2 tablespoons all-purpose flour
1 cup Imagine(R) Organic Vegetable Broth
1 teaspoon Dijon mustard
1/2 teaspoon ground thyme
1/2 teaspoon seasoning salt
1/2 cup The Greek GodsTM 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

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

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons Spectrum Naturals(R) Canola Oil, divided, 1 medium onion, chopped, 1 large clove garlic, minced, 1 (8 ounce) package sliced button or cremini mushrooms, and more.

Yes, Veggie Stroganoff falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions