While I eat primarily as a vegan, I like to throw in fish and some turkey every now and then. Mostly because I don't seem to have time to really make sure I'm getting enough protein eating strictly as a vegan. (Besides, I don't eat 100% anything. If I can manage a ratio of 80:20 I'm feeling good about it!)
I do my best to stay away from red meat, however. We can go into it if you want, but that stuff doesn't digest well and ends up rotting in the intestines. Yuck.
Recipe after the break! Hope you enjoy it!
1 package of gluten-free egg noodles (6 cups)
1 pound of ground turkey (or 3/4 pound of portabella mushrooms, sliced)
2 cups chicken broth (or vegetable broth for vegan)
1/4 cup vegan butter (Earth Balance for the win!)
2 gloves garlic - minced (why don't you own a garlic press? =)
1 large onion - diced
1/4 cup organic corn starch
1 cup vegan sour cream
1/2 tsp thyme (for turkey)
1 tsp salt
1 tsp pepper
Bring a large pot of water to boil. Add noodles and cook according to directions on the package. Drain when done and set aside.
While noodles cooking, melt butter in large skillet over low heat. Saute garlic, then add onions and saute until they turn translucent.
Turn the heat up to medium and add turkey and thyme (or mushrooms.) Cook until the turkey is done (or the mushrooms are limp.) Remove to a bowl and put to the side.
In same skillet, add vegetable broth. Bring to a boil and reduce heat to low. Whisk in the corn starch, cooking until it thickens. Add the turkey (or mushrooms) back into the skillet. Simmer until nice and hot.
Serve over noodles and enjoy!