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Vegetable Stroganoff

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

4 hrs

Ready

4 hrs
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 teaspoon olive oil
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½ cup onions
sliced
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3 cups mushrooms
sliced
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1 tablespoon garlic cloves
minced
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2 medium carrots
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10 ounces broccoli, frozen
frozen
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2 tablespoons tomato paste
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1 cup vegetable stock
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2 teaspoons cornstarch
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¼ cup yogurt, plain
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¼ cup sour cream
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4 cups noodles
cooked
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Ingredients

Amount Measure Ingredient Features
5 ml olive oil
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118 ml onions
sliced
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7.1E+2 ml mushrooms
sliced
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15 ml garlic cloves
minced
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2 medium carrots
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289 ml/g broccoli, frozen
frozen
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3E+1 ml tomato paste
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237 ml vegetable stock
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1E+1 ml cornstarch
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59 ml yogurt, plain
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59 ml sour cream
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946 ml noodles
cooked
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Directions

Chop carrots.

Mushrooms are just halved. In a skillet over medium high heat, heat oil;sauté onion about 3 minutes until soft.

Add mushrooms and garlic continue cooking another 5 minutes.

Spoon into slow cooker.

Add broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hours until most of the liquid is absorbed.

Caution the carrots may have to be precooked.

Cook noodles per directions.

In a small sauce pan stir together cornstarch, yogurt and sour cream.

Heat gently over low heat for 1 minute.

Stir sauce into vegetable mixture.

Serve over cooked noodles.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 21723% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 45mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 14%
Sugars g
Protein 16g
Vitamin A 78% Vitamin C 37%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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