Plant-Based “Beef” Stroganoff
Prep: 15 minutes
Cook: 25 minutes • Serves: 6
1 medium yellow onion, halved and thinly sliced
1 package (8 ounces) sliced baby bella mushrooms
3 garlic cloves, minced
1 package (16 ounces) plant-based ground
1 container (32 ounces) low sodium vegetable broth
1 package (8.8 ounces) chickpea rotini
2 tablespoons fresh lemon juice
2 tablespoons less sodium soy sauce
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 cup plant-based sour cream
Chopped fresh curly parsley for garnish (optional)
1. In large skillet, heat butter over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add mushrooms and garlic; cook 4 minutes or until tender, stirring occasionally. Add plant-based ground; cook 5 minutes or until browned, breaking up plant-based ground with side of spoon. Stir in broth, rotini, lemon juice, soy sauce, mustard and thyme; cover and cook 12 minutes or until rotini is al dente and liquid is reduced to a sauce, stirring occasionally. Remove from heat; stir in sour cream. Makes about 6 cups.
2. Serve stroganoff sprinkled with parsley, if desired.
Approximate nutritional values per serving (1 cup):
399 Calories, 19g Fat (6g Saturated), 0mg Cholesterol,
633mg Sodium, 35g Carbohydrates, 6g Fiber, 26g Protein