Veggie Stroganoff

Recipe View 6 mins In a large non-stick skillet, heat 1 tablespoon of the oil over medium heat. Add the chopped onion and cook for about 6 minutes, stirring occasionally, until softened. (6 mins)

Recipe View 2 mins Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 2 minutes, stirring frequently, until the mushrooms begin to release their moisture and soften. (2 mins)

Recipe View 1 mins Stir in the Beef Veggie Tenders and cook for 1 minute, allowing them to heat through. Transfer the entire mixture to a large plate and set aside. (1 min)

Recipe View 2 mins Add the remaining 2 tablespoons of oil to the skillet. Stir in the all-purpose flour and cook, stirring constantly, for about 2 minutes, until the mixture is lightly browned and forms a roux. (2 mins)

Recipe View 2 mins Gradually stir in the vegetable broth, followed by the Dijon mustard, ground thyme, and seasoning salt. Cook for 2 minutes, stirring continuously, until the sauce thickens to your desired consistency. (2 mins)

Recipe View 5 mins Return the mushroom and veggie tender mixture to the skillet. Cover and reduce heat to low. Simmer gently for 5 minutes, allowing the flavors to meld together. (5 mins)

Recipe View Stir in the yogurt or sour cream and gently warm through. Be careful not to boil, as this can cause the sauce to curdle. Sprinkle the top with freshly chopped parsley. Serve immediately over hot cooked noodles.