Meatless Soy Crumble Stroganoff 3 tablespoons olive oil 3 cloves garlic, peeled and minced 1 onion, chopped 10 ounces fresh mushrooms, sliced 3 tablespoons all-purpose flour 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 (10 1/2 ounce) can vegetable broth 1/4 cup dry white wine 1/2 teaspoon dill weed or 2 tablespoons snipped fresh dill 1 (12 ounce) package meatless soy crumbles 2 cups low-fat sour cream Salt, to taste Freshly ground pepper, to taste Snipped fresh dill or parsley Cooked egg noodles In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté for 2 to 3 minutes. Add mushrooms; sauté until lightly browned. Sprinkle flour over mushroom mixture. Add ketchup and Worcestershire sauce. Gradually add vegetable broth, stirring until smooth. Bring to a boil, stirring constantly. Reduce heat to low; simmer for about 5 minutes. Add wine, dill and meatless soy crumbles, blending well. Cook for 5 minutes, then stir in the sour cream, salt and pepper to taste. Simmer until heated through. Serve over hot cooked noodles. Sprinkle snipped dill or parsley over the top. Makes 6 to 8 servings. Nutrition information per serving, without noodles: 338 calories, 17 grams protein, 18 grams fat, 24 grams carbohydrate, 4 grams fiber, 27 milligrams cholesterol, 261 milligrams sodium