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

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• - Grapetiser Red
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Forest Whole Foods Organic White Quinoa
• 200 G Authentic Greek Yogurt
• - Schwartz Paprika

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 unsweetened grape juice 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 low-fat sour cream. 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.