| 10 | 80 | 88 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 6 |
| 2 medium | Yellow onion (large dice) |
| 4 medium pepper(s) | Red bell pepper (any color will do, large dice) |
| 227 gm | Baby portobello mushroom (package, roughly chopped) |
| 2 clove(s) | Garlic (minced) |
| 2 tbsp | Paprika, sweet |
| 1 tsp | Paprika, smoked |
| 1 tbsp | Balsamic vinegar ((or 1/2 cup red wine) |
| 2 tbsp | Nutritional yeast |
| 1 dash | Salt and pepper (to taste) |
| 1/2 cup | Yoso Unsweetened Almond and Cashew Yogurt (oat yogurt is fine too) |
Salt and sauté all of the chopped vegetables in a skillet until they begin to brown well, adding a spoonful of water to keep the vegetables from sticking.
Add the paprikas and cook for another 1 or 2 minutes.
Add the vinegar or wine and stir up any caramelized bits on the bottom of the pan. At this point, you may transfer everything to a crockpot, or just finish everything up on the stove.
Then add the yeast flakes and salt and pepper, and yogurt and cook for five minutes more.
Serve over rice or noodles.
| Milk Alternative | 0.1 |
| Vegetables | 1.7 |
