Kale & Mushroom StroganoffThis meal provides hearty flavor and texture, and it’s comforting without any guilt!
Add onion and garlic to WildSide jar and secure lid. Press "Pulse" 3-4 times until onion and garlic are chopped to desired texture. In medium saucepan, sauté onion and garlic in olive oil until vegetables are tender and aromatic.
Add 3 cups mushrooms to WildSide jar and secure lid. Press "Pulse" 4-5 times to chop the mushrooms.
Slice remaining 3 cups mushrooms into thin slices. Add mushrooms, kale, vegetable stock, Worcestershire sauce, paprika, salt, and pepper to onions and garlic and simmer 5-10 minutes until mushrooms and kale are tender. Add coconut yogurt and stir until incorporated and creamy.
Garnish with chives and serve over cooked egg-less pasta or brown rice.
- Servings 5.0
- Sodium 720 mg
- Serving Size ⅔ c
- Carbohydrates 18 g
- Calories 120
- Fiber 4 g
- Fat 4 g
- Sugar 8 g
- Saturated Fat 1.5 g
- Protein 6 g
- Cholesterol 0 mg
For a vegan option, you can substitute the Worcestershire sauce for one of these vegetarian soy sauce, oyster sauce, Worcestershire sauce or Braggs Amino Acids.