Vegetable Stroganoff

Use any vegetables to suit your taste

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: 30 minutes one hour
  • Serves: 4
  • Suitable Diets: Vegetarian, Low Fat

Ingredients

  • 1 teaspoon olive oil
  • 1/2 large onion, sliced thin
  • 3 cups button mushrooms, halved
  • 2 cloves garlic, minced
  • 1/2 package frozen French cut green beans
  • 2 small carrots, chopped
  • 2 cups low sodium tomato juice
  • 1 cup Vegetable Stock
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 teaspoon saltfree seasoning
  • 6 ounces egg noodles
  • 1/2 cup plain yogurt

Directions

In a skillet over medium heat, heat oil and saut onion 23 minutes until soft. Add mushrooms and garlic cook 5 minutes. Add beans, carrots, tomato juice, wine or stock, Worcestershire and vegetable salt. Stir and bring to a boil. Add noodles and gently stir into liquid. Reduce heat to a simmer, cover and cook about 30 minutes or until all liquid has been absorbed. Gently stir in yogurt and cook 1 minute more to reheat.