Vegetable Stroganoff

By Tonya_Speed

NUTRITION per serving: 339 Calories; 5g Fat; 14g Protein; 62g Carbohydrate; 7g Dietary Fiber; 55mg Cholesterol; 528mg Sodium. Exchanges: 3 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat. Points: 6

Ingredients

• 1 teaspoon olive oil
• 3/4 cup sliced onion
• 4 cups sliced mushrooms
• 3 cloves garlic, pressed
• 3 medium carrots, finely chopped
• 15 ounces frozen broccoli
• 3 tablespoons tomato paste
• 1 1/2 cups low sodium vegetable broth
• 2 teaspoons cornstarch
• 1/3 cup non-fat plain yogurt
• 1/3 cup low fat sour cream
• 6 cups cooked egg noodles

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a skillet over medium-high heat; saute onion until soft. Add mushrooms and garlic; cook for 5 minutes. Spoon onion/mushroom mixture into a slow cooker; add carrots, broccoli, tomato paste and vegetable broth. Cover and cook on LOW for 4 hours or until most of the liquid is absorbed and carrots are cooked through. In a small saucepan, combine cornstarch, yogurt and sour cream; warm gently over low heat for 1 minute. (DO NOT LET SAUCE BOIL – IT WILL CURDLE!). Stir sauce into vegetable mixture and serve over cooked noodles.

SERVING SUGGESTION: Serve a big spinach salad on the side.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.