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Quorn

Quorn Vegetarian Steak Strips & Mushroom Stroganoff

(332)

3 out of 5 stars

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A serving of vegetarian stroganoff made with Quorn Vegetarian Steak Strips and mushrooms in a white dish with the baking dish in the background.

A meat-free update to the classic! Swap in Quorn Vegetarian Steak Strips and add mushrooms for a delicious vegetarian stroganoff. With a flavourful sauce, our vegetarian stroganoff is sure to become a family favourite!

Vegan & Vegetarian Main Course Meals Meat Free Recipes

Serves 4

20 mins

Easy

200 cals
(Per serving)

12.5 g protein
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Steak Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

Ingredients

  • 300g Quorn Vegetarian Steak Strips
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 230g chestnut mushrooms, sliced
  • 2 tbsp tomato puree
  • 1 tsp smoked paprika
  • 2 tsp Dijon mustard
  • 2 tbsp brandy
  • 400ml vegetable stock
  • 200g reduced fat creme fraiche
  • 1 tbsp fresh thyme leaves (plus leaves for garnish)
  • Salt and freshly ground black pepper

Method

  1. In a large, non-stick frying pan, heat half of the oil and cook the Quorn Vegetarian Steak Strips for 4 minutes, remove and set aside
  2. Add the remaining oil and cook the onions for 4 minutes or until softened. Add the garlic, mushrooms, tomato puree, paprika, mustard and brandy, cook for 2 minutes. Pour in the stock and simmer for 5 minutes
  3. Stir in the creme fraiche, Quorn Vegetarian Steak Strips, thyme and season to taste. Bubble for 3-4 minutes stirring continuously. Garnish with thyme leaves and serve with wild and white rice and freshly steamed vegetables

Recipe Inspiration

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The nation has spoken

(332)

3 out of 5 stars

Drwhoie

5 out of 5 stars

I left out the brandy and used low fat yogurt instead. Great recipe filling and delicious. Plus low calorie. Had with brown rice.

Katherine

4 out of 5 stars

I added 1/2 tsp of caraway seeds and 1 tsp of dill along with the thyme, and it was delicious. I also replaced the creme fraiche with a homemade vegan creme fraiche made with 1 cup of cashews, 1/2 cup of water, 2 tsp white wine vinegar and approx. 1 tbs lemon juice (adjust to taste) (cashew creme recipe adapted from the Planifully Lean recipe book).

Elaine

5 out of 5 stars

Brilliant recipe, made it a couple of times now

Eleanor

5 out of 5 stars

Great recipe

Miguel Sousa

5 out of 5 stars

Don't believe the nay sayers. 10/10.

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