Meatless Stroganoff

• Using tempeh is optional. I've added it in order to increase protein.
• Unsweetened almond milk or water can be substituted for vegetable stock.
• Cashew cream can be used in place of sour cream.

RECIPE:

2 servings
353 cals/24g total fat/8.8g saturated fat/22g carbs/18g protein/4g fiber

INGREDIENTS:

2 Tbs Unsalted Butter
1 Tbs Extra Virgin Olive Oil
2 Large Garlic Cloves, minced
Extra Virgin Olive Oil spray
1/2 Vidalia Onion, chopped
1/2 Pound Mushrooms [I prefer a mix of baby bella and oyster but you choose what you enjoy]

4 Tbs Vegetable Stock

3 oz Tempeh, shredded
2 Tbs Madeira Wine [dry sherry or Marsala can be used]

4 Tbs Low-Fat Sour Cream
2 Tsps Fresh Dill Weed, divided
Kosher salt and pepper 
4 ounces No Yolk Noodles, cooked

Spray a skillet liberally with extra virgin olive oil spray. Add oil and melt the butter in a medium skillet over low heat [dial 3 for me]. Add the onion and cook for 6 minutes. Season with Kosher salt and a touch a black pepper. Add the garlic and saute until fragrant, 1 minute. Add the mushrooms, season with Kosher salt and cook for 10 minutes. Stir in vegetable stock - sour cream. Stir constantly until everything is warmed through. Off the heat add half the dill. Taste for seasoning. Add a little more dill, salt, pepper if needed. Serve over cooked noodles seasoned with the other half of dill and a touch of butter.