Quorn Vegetarian Steak Strips & Mushroom Stroganoff
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!
Serves 4
20 mins
Easy
200 cals
(Per serving)
12.5
g protein
(Per serving)
Made with Quorn Vegetarian Steak Strips
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
- 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
- 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
- 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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(Per serving)
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(Per serving)
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(Per serving)
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.