Vegetable Stroganoff

2 cups sliced carrots
1 cup sliced green bell peppers
3 cups sliced zucchini
2 cups cauliflower florets
8 ounces spinach or whole wheat noodles
1/2 pint plain yogurt
2 tablespoons margarine, melted
Basil and white pepper

Steam carrots and green peppers for 10 minutes or just until tender. Remove with slotted spoon, reserving water. Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from water with slotted spoon.

Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the whole wheat variety. drain noodles thoroughly and toss with the plain yogurt, margarine, basil and a little white pepper.

Prepare Mushroom Sauce. Spread noodles in an oven-proof serving dish. Cover with the vegetables and then with the sauce. Bake 30 minutes at 350 degrees F. If the dish is prepared in advance and kept in the refrigerator, allow 50 minutes for baking.

Mushroom Sauce:
1/2 cup margarine, divided
6 tablespoons whole wheat flour
2 cups milk
2 cups concentrated vegetable stock
4 tablespoons chopped onion
1/2 pound mushrooms, sliced
Nutmeg
Tamari (soy sauce), to taste

Heat 4 tablespoons of the margarine. Stir in flour and cook for 2 minutes over very low heat. Add milk and vegetable stock (which was used for steaming vegetables) and whisk until thickened and smooth.

Heat remaining margarine in a skillet and saut the chopped onions until tender. Add mushrooms and stir. Continue cooking until the mushrooms are tender.

Combine sauteed onion and mushrooms with the sauce and season with a dash of nutmeg and tamari.