LIGHTENED UP BROCCOLI & MUSHROOM STROGANOFF

Comfort food with a twist – try this lighter version of the classic Beef Stroganoff!

Swapping out heavy ground beef for ground turkey or veggie grounds, leaving out the butter, heavy cream and flour, while adding in plenty of green vegetables, makes this a hearty meal you can feel good about. Plus, it’s easy enough for a weeknight meal, but fancy enough for Sunday dinner.

INGREDIENTS

FOR VEGETARIAN:

• 4 cups cooked pasta
• 2 cups sliced cremini mushrooms
• 2 cups chopped broccoli (sub peas, edamame, or green beans if you wish)
• 1 pack Yves veggie grounds (optional, add 1.5 extra cups green vegetables instead)
• 1 cup sour cream
• 1 cup plain greek yogurt
• 1/2 cup vegetable broth
• 2 TBSP minced garlic
• 1 TBSP olive oil
• plenty of fresh cracked black pepper
• sea salt
• grated cheese and herbs for topping (optional)

FOR TRADITIONAL:

• 4 cups cooked pasta
• 2 cups sliced cremini mushrooms
• 2 cups chopped broccoli (sub peas, edamame, or green beans if you wish)
• 1 package ground turkey or chicken
• 1 cup sour cream
• 1 cup plain greek yogurt
• 1/2 cup chicken broth
• 2 TBSP minced garlic
• 1 TBSP olive oil
• plenty of fresh cracked black pepper
• sea salt
• grated cheese and herbs for topping (optional)

Cook time: about 1 hour. Servings: 6 servings (perfect for a big family, or a couple that likes leftovers for next-day lunches). Easily halve the recipe for less servings. You can play around with these ingredients to customize as much as you like.

METHOD

Put pot of water on to boil before starting anything else. Cook pasta according to the box, or as you normally would.

Next, slice mushrooms, and chop broccoli into bite-size pieces.

Fry mushrooms in 1 TBSP olive oil, over medium heat, until browned and slightly crispy on the edges. Remove from pan and set aside.

If preparing traditional version, add the ground turkey to the pan, and cook over medium heat until pink is almost completely gone. Season with salt and pepper. Strain, and set aside.

Add broccoli to pan, and 1/2 cup of water. Lower heat, cover, and let simmer until al dente, approx. 12-15 minutes, stirring once in awhile to avoid burning. Remove broccoli from pan, and set aside.

Rinse pan, and lightly sauté garlic on low heat in 1 TBSP olive oil. Add sour cream and yogurt, and cook over LOW heat, until thinned and creamy.Whisk broth into mixture slowly.

If using Yves Veggie Grounds, add now, and mix until heated through, or add the previously cooked ground turkey. Add mushrooms and broccoli, and stir to evenly coat. Simmer with lid on over low-medium heat, until all ingredients are heated through.

Serve over pasta, and top with grated cheese and herbs, and extra pepper.

Try not to eat 4 servings in one sitting, I dare ya! Trust me, this will have you reaching for just ‘one more bite’ straight out of the pan as you clean up. Enjoy friends!

xo,

Jamie

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