Diabetic-Friendly Vegetarian Stroganoff Recipe

About this recipe

A hearty and creamy vegetarian stroganoff tailored for a diabetic-friendly dinner. This dish combines tender mushrooms, whole-grain noodles, and a tangy sauce for a satisfying meal.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Old Hill Parmesan Cheese
• 80 g Knorr Vegetables Stock Cubes
• 400 g Agapi Protein Greek Yogurt (Natural)
• 150 g + 400 g Yu Whole Wheat Noodles (Zero Maida) + Whole Wheat Roasted Vermicelli Combo
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Cook 2 cups of whole-grain noodles in boiling water according to package instructions. Drain and set aside.
2. 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. 3. Add 4 sliced mushrooms to the skillet and cook until softened, about 5 minutes. Sprinkle with a pinch of paprika for flavor.
4. 4. Stir in 2/3 cup of vegetable stock and let it simmer on low heat for 10 minutes, allowing the flavors to meld.
5. 5. Reduce the heat to low and gently stir in 1 cup of greek yogurt. Warm through without boiling.
6. 6. Add the cooked noodles to the skillet and toss to coat evenly with the sauce.
7. 7. Sprinkle 1/2 cup of grated Parmesan cheese on top and serve immediately.