Kale & Mushroom Stroganoff From Blendtec

This vegan meal provides hearty flavor and texture, and it’s comforting without any guilt!

Ingredients

2   tsp

olive oil

1  

onion, quartered

3   cloves

garlic

6   c

mushrooms, divided

4   c

kale, chopped

1   c

vegetable stock

1   tbsp

Worcestershire sauce

1   tbsp

smoked paprika

1   tsp

kosher or sea salt

8   oz

plain coconut yogurt

INSTRUCTIONS

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.

NUTRITIONAL INFORMATION

• 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