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  1. Beyond Steak Mushroom Stroganoff (353 cal & 24 g protein)

    To make 4 servings
    * 2 servings of cooked wide noodles (vegan version) (112 g dry weight)
    * 1 Tbsp vegan butter (“I can’t Believe it’s not Butter!” brand)
    * broth made from 2 tsp Better than Bouillon (“no-beef” flavor)
    * 410 g mushrooms
    * 1 tsp flour
    * 1/2 tsp dark soy sauce for color and extra saltiness
    * pinch of allspice
    * parsley
    * 130 g forager plain yogurt
    * 1/4 c forager sour cream
    * 1 clove of garlic, minced
    * 1 package of Beyond Steak
    * 360 g onion
    * 1 T dijon mustard
    * spray oil for pan frying

    1. pan fry Beyond Steak, set aside
    2. Add butter to pan, cook onions and mushrooms with garlic
    3. Add broth to pan (about 1 cup) and 1 tsp of flour plus allspice.
    4. Mix in Yogurt, sour cream, mustard, soy sauce, and everything else you cooked previously and add to cooked noodles. Top with parsley and cracked pepper.

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