Rose Elliots Thai Flavoured Mushroom Stroganoff Veggie Recipes

VEGGIE STROGANOFF

Veggie Stroganoff image

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

Provided by Yves Veggie Cuisine

Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine

Time 28m

Yield 4

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 52.8 g, Cholesterol 58.3 mg, Fat 17.5 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 3.6 g, Sodium 522.5 mg, Sugar 4.2 g

ROSE ELLIOT'S THAI FLAVOURED MUSHROOM STROGANOFF (VEGGIE)

Rose Elliot's Thai Flavoured Mushroom Stroganoff (Veggie) image

Make and share this Rose Elliot's Thai Flavoured Mushroom Stroganoff (Veggie) recipe from Food.com.

Provided by vicscottuk

Categories Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon rapeseed oil
500 g white button mushrooms (halved)
2 stalks lemongrass
1 lime (grated)
1 tablespoon gingerroot (grated)
4 teaspoons cornflour
2 (400 g) cans coconut milk
salt and pepper
300 g basmati rice
1 pinch turmeric

Steps:

Start with rice. Put into pan with tumeric and pint of water. Cook for 15 mins or until water has been absorbed by rice. Fluff with fork and keep warm, covered until required.
Heat the rapeseed oil in a large saucepan, add mushrooms, stir and cover and cook for 5 minutes.
Add lemongrass, lime, ginger. Keep over heat for a few seconds.
Blend the cornflour to a thin paste with a little of the coconut milk aand set aside.
Add the remaining coconut milk to the mushrooms, simmer for 5 mins, then pour in cornflour paste, stir for a minute or so until it thickens.
Season with salt and pepper and remove the lemon grass stalks.
Serve with the rice.
This recipe is taken from Rose Elliot's Vegetarian Supercook book: http://www.amazon.com/Vegetarian-Supercook-Rose-Elliot/dp/0600615677.

Nutrition Facts : Calories 714.1, Fat 45.4, SaturatedFat 38.4, Sodium 38.2, Carbohydrate 71.5, Fiber 4.6, Sugar 3.4, Protein 14.2

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