Vegetarian, Low-Fat Creamy Vegetable & Burger Stroganof

[Guest guest]

Vegetarian, Low-Fat Creamy Vegetable & " Burger " Stroganof

 

Vegetable cooking spray

2 medium onions, thinly sliced

12 ounces mixed wild mushrooms (shitake, oyster, enoki, cremini, etc.),

sliced

2 cloves garlic, minced

1/4 cup dry red wine or vegetable stock

12 ounces broccoli florets and sliced stalks

1 package (9 ounces) frozen vegetable protein burgers, thawed and crumbled

1 cup fat-free half and half

2 tablespoons flour

1 1/2 teaspoons Dijon-style mustard

1 cup fat-free sour cream

1/2 teaspoon dried dill weed

Salt and white pepper to taste

16 ounces noodles, cooked

 

1. Spray large skillet with cooking spray; heat over medium heat until

hot. Saute onions, mushrooms, and garlic until softened, about 5 minutes.

Add wine, broccoli, and vegetable burgers; heat to boiling. Reduce heat and

simmer, covered, until broccoli is tender, 8 to 10 minutes.

2. Mix half and half, flour, and mustard; stir into vegetables. Heat to

boiling; boil, stirring constantly, until thickened. Reduce heat to low;

stir in sour cream and dill week and cook 1 to 2 minutes longer. Season to

taste with salt and white pepper. Serve over noodles.

Makes 8 servings.

Calories..352....Fat...8 g...Carbs..15.2 g...Fiber...2 g.