One of my favorite meals my father used to prepare for us growing up was beef stroganoff. Years ago, when I made the switch to plant forward, I created this healthier version using meaty portobello mushrooms and I use greek yogurt instead of sour cream. It is heavenly, comforting, and oh-so-satisfying without as much guilt. Just a little guilt : )  
 
It also comes with a beautiful side of a steamed vegetable medly and garlic matcha parsley butter. If you prefer plant-based butter or gluten free noodles, please leave a comment during checkout.
 
Oh, AND, my father LOVES this version and he does not often devour dishes without meat. So, if you have a meat lover in your life who likes mushrooms, this might be the dish to introduce them to plant forward! 
 
**Products may not look exactly like the photos as images have been staged and designed to showcase their best side in the best light…just like a food selfie!