sautee all in about 1/3 cup white wine. When veggies are soft, add about 2 ~ 3 tablespoons of flour, stir and cook for a minute or two. add about 2 cups of one of the following: veggie broth, chicken flavor veggie broth, or nonfat milk, use dairy or lowfat soy , they both work. Stir and heat til thickened. If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt but add some of the sauce to the yogurt, then add back to sauce. Heat this all together but do not boil. If you want it darker, richer, add a bit of soy sauce or Braggs Aminos. Posted to fatfree digest V97 #036 by email@example.com (Donald E. Stowe) on Mar 24, 1997
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1930mg||67 %|
|Potassium 629.5mg||17 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 15.1g|
|Protein 9g||13 %|
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Calories per serving: 141
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