Veggie Stroganoff

• 3 tablespoons Spectrum Naturals(R) 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(R) Beef Veggie Tenders
• 2 tablespoons all-purpose flour
• 1 cup Imagine(R) Organic Vegetable Broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground thyme
• 1/2 teaspoon seasoning salt
• 1/2 cup The Greek GodsTM 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

1. 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.
2. Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
3. Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
4. 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.
5. Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

spectrum naturals, onion, clove garlic, button, veggie cuisine, flour, vegetable broth, mustard, ground thyme, seasoning salt, sour cream, parsley, egg

Taken from www.allrecipes.com/recipe/238717/veggie-stroganoff/ (may not work)