Beefless Veggie Stroganoff

• 1 package of beefless vegan ground meat (appx. 1 lb)
• 3/4 yellow sweet pepper chopped
• 3/4 orange sweet pepper chopped
• 1 sweet onion chopped
• 2 cloves garlic minced
• 1/4 cup red wine
• 1/4 cup beef broth
• 3/4 cup beef broth
• 1 to 2 cups sliced brown variety mushrooms
• 1 tbsp Cooking With Greens Herb Blend
• 1 tbsp Cooking With Greens Go To Seasoning
• 1 can of Cream of Mushroom Soup
• 1 heaping tbsp Sour cream
• 1 stalk green onion chopped
• 1 tbsp parley chopped
• 2 tbsp olive oil

heat 1 tbsp olive oil in pan and add sweet peppers, mushroom and onion. Cook until vegetables are softened. Add garlic.Add HERB BLEND. Add wine and cook for an additional 4 mins. Add 1/4 cup broth. Bring to light simmer. Remove from heat and set aside in a bowl. Add 1 tbsp olive oil to same pan. Add meat crumbles. Sprinkle with GO TO seasoning. Cook for 4 minutes. Add back vegetables. Add cream of mushroom soup. Mix well. Add remaining broth. Bring to simmer. Remove from heat and stir in Sour cream. Add chopped green onion and parsley. Serve.