White Bean Vegetarian Stroganoff Food

VEGGIE STROGANOFF

Steps:

• 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.

WHITE BEAN VEGETARIAN STROGANOFF

Steps:

• Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
• Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
• Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
• Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
• Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.

VEGETARIAN STROGANOFF

Steps:

• saute mushrooms and onions till soft.
• add spices, tamari, mustard, and broth. simmer for ten min.
• mix cold water and corn starch first, then add to mushroom mixture, stir till it starts to thicken, then add sour cream, olives, and "beef" strips.
• heat through and adjust seasonings. add pasta and serve topped with parmesan. goes well with a simple green salad and a crisp white or rose wine.