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.
Signup for our email list and receive recipes, tips & an occasional marketing message.