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Vegetable Stroganoff
  (205 ratings) Nutrition Information:
Calories: 297Protein: 13 g Carbs: 54 g Fat: 3 g Saturated Fat: 0 g Sodium: 130 mg Fiber: 3 g
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This one dish meal will please your tastebuds with it's creamy, savory sauce! And, it's much healthier than traditional beef stroganoff.
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Ingredients:
1 zucchini, quartered
1 yellow squash, quartered
1/2 red onion, chopped
1 cup sliced mushrooms
1 tbsp olive oil
2-4 tbsp flour
2 cups low-sodium vegetable broth
1/2-3/4 cup non-fat sour cream
Cooked noodles or rice (about 1 cup per person)
1 yellow squash, quartered
1/2 red onion, chopped
1 cup sliced mushrooms
1 tbsp olive oil
2-4 tbsp flour
2 cups low-sodium vegetable broth
1/2-3/4 cup non-fat sour cream
Cooked noodles or rice (about 1 cup per person)
Directions:
| 1 | In a saucepan, sauté onions and squash in olive oil over medium heat until soft, about 5 minutes. Add mushrooms and sauté about 5 minutes or until mushrooms are lightly browned. |
| 2 | Stir in flour and cook for 2 minutes, stirring constantly to avoid scorching. Remove from heat for 2 minutes and slowly add ½ cup vegetable broth. |
| 3 | Return to heat and gradually add the remaining broth. Cook for about 5 minutes. Stir in sour cream (it okay to add more than ½ cup if you like it creamier). |
| 4 | Serve over cooked noodles or brown rice. |
| 5 | Serving Size: 1/4 of sauce with 1 cup cooked noodles. |
| 6 | ENJOY! |
| Ratings & Reviews |
(205 ratings) |
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