Meatless Recipes
Vegetable Stroganoff
Ingredients
Vegetables and Pasta
- 2 cups sliced carrots
- 1 cup sliced green bell peppers
- 3 cups sliced zucchini
- 2 cups cauliflower florets
- 8 ounces spinach or whole wheat noodles
- 1/2 pint plain yogurt
- 2 tablespoons margarine, melted
- Basil and white pepper
Mushroom Sauce
- 1/2 cup margarine, divided
- 6 tablespoons whole wheat flour
- 2 cups milk
- 2 cups concentrated vegetable stock
- 4 tablespoons chopped onion
- 1/2 pound mushrooms, sliced
- Nutmeg
- Tamari (soy sauce), to taste
Instructions
Vegetables and Pasta
- Steam carrots and bell peppers for 10 minutes or just until tender. Remove with slotted spoon, reserving water.
- Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from water with slotted spoon.
- Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the whole wheat variety. drain noodles thoroughly and toss with the plain yogurt, margarine, basil and a little white pepper.
- Prepare Mushroom Sauce. Spread noodles in an oven-proof serving dish. Cover with the vegetables and then with the sauce.
- Bake for 30 minutes at 350 degrees F. If the dish is prepared in advance and kept in the refrigerator, allow 50 minutes for baking.
Mushroom Sauce
- Heat 4 tablespoons of the margarine. Stir in flour and cook for 2 minutes over very low heat. Add milk and vegetable stock (which was used for steaming vegetables) and whisk until thickened and smooth.
- Heat remaining margarine in a skillet and sauté the chopped onions until tender. Add mushrooms and stir. Continue cooking until the mushrooms are tender.
- Combine sautéed onion and mushrooms with the sauce and season with a dash of nutmeg and tamari.