Quorn and Mushroom Stroganoff
||10 mins, cooking time 25 mins
One of my favourite, if occaisional, recipes before going veggie was a decent stroganoff. This vegetarian stroganoff using quorn at the core, is a good alternative.
2 tbsp oil
1 large red onion
2 cloves garlic
350g Quorn Pieces
250mls vegetable stock
2 tsp smoked paprika
2 dessertspoons of brandy, optional
100mls half fat creme fraiche
Seasoning to taste
Chopped fresh parsley and a sprinkle of paprika for garnish
Slice the red onion into thin slices, crush the garlic and roughly chop the mushrooms - brown cap mushrooms would be a good choice.
Heat the oil in a frying pan, add the onion, and garlic and cook over a medium heat for 5 minutes.
Add the Quorn pieces, mushrooms and paprika and cook for a further 5 minutes.
Add the stock, brandy (optional), and cook for a further 10 minutes or until the liquid is reduced by half.
Stir in the creme fraiche and seasoning to taste and cook over a medium heat for 5 minutes
Garnish with chopped parsley and sprinkle of paprika
Serve with either boiled rice, ribbon noodles, or your choice of pasta. I prefer rice myself.
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