Tuesday, February 4, 2014

Kale & Mushroom Stroganoff From Blendtec

Blendtec Recipe of the Week: Kale & Mushroom Stroganoff

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


2   tsp
olive oil
onion, quartered
3   cloves
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


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

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