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Vegetable Stroganoff
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Authored By: Polly Pitchford, Full Spectrum Health™
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Use any vegetables to suit your taste.
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Diet Types: Vegetarian, Low Fat
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Ingredients:
1 teaspoon olive oil1/2 large onion, sliced thin3 cups button mushrooms, halved2 cloves garlic, minced1/2 package frozen French cut green beans2 small carrots, chopped2 cups low sodium tomato juice1 cup Vegetable Stock1 teaspoon vegetarian Worcestershire sauce1 teaspoon salt-free seasoning6 ounces egg noodles1/2 cup plain yogurt
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| In a skillet over medium heat, heat oil and sauté onion 2-3 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. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 265
Calories from Fat 32
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% Daily Value*
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| | Total Fat 4g | 5% | | | Saturated Fat 1g | 3% | | | Mono Fat 1g | | | | Cholesterol 41mg | 14% | | | Sodium 188mg | 8% | | | Total Carbs 49g | 16% | | | Dietary Fiber 5g | 21% | | | Sugars 1g | | | | Protein 12g | | | | Vitamin B-12 | 7% | | | Vitamin B-6 | 20% | | | Calcium | 13% | | | Iron | 27% | | | Vitamin A | 84% | | | Vitamin D | 10% | | | Vitamin E | 8% | | | Vitamin C | 36% | | | Thiamin | 40% | | | Riboflavin | 35% | | | Niacin | 34% | | | Pantothenic acid | 17% | | | Magnesium | 16% | | | Phosphorus | 25% | | | Potassium | 24% | | | Folate | 37% | | | Zinc | 12% | | | Copper | 30% | | | Manganese | 55% | | | Selenium | 59% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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