Un-Beef Stroganoff

I was never really a fan of Beef Stroganoff, but it was a favorite of my son's. I became even less of a fan when I realized how much fat was in a traditional stroganoff sauce. I found several versions of dairy-free stroganoff online, but it was still pretty much void of nutrients. What's the point in eating if you're just pumping empty calories? The ground nuts and seeds in this dish really bring out the nutrition. Did I mention it tastes amazing?

1/4 c. olive oil
2 T. whole wheat flour
1/3 c. vegetable broth
2/3 c. plain soy yogurt
1/2 c. non-dairy milk (such as almond, oat or soy)
1 T. dijon mustard
4 T. nutritional yeast
1 T. raw sesame seeds
1 T. raw hulled pumpkin seeds
1 T. raw almonds
1 T. hemp seeds
2 T. flax seeds
2 c. sliced baby portabello mushrooms
2 c. pasta (pick the shape of your choice - I like wide, flat noodles)

Cook pasta according to package directions. Drain and toss with a small amount of olive oil.

While pasta is cooking prepare the sauce. Mix olive oil and flour over medium heat in a medium saucepan. Once flour is completely incorporated add vegetable broth, yogurt, soy milk, mustard and nutritional yeast. Cook, stirring frequently, until sauce begins to thicken.

Place almonds and seeds in a coffee grinder, food processor or blender. Pulse until seeds and almonds have become a fine powder. Add to sauce mix, a little at a time, until completely combined. Add mushrooms and stir constantly until mushrooms are soft.

Pour sauce over noodles. Makes 6 3/4-cup servings of sauce; pasta yield will vary depending on size and type used.

Variations: Try pouring sauce over brown rice, quinoa, or fresh steamed vegetables such as broccoli, zucchini, or even spaghetti squash.