Quorn stroganoff

Name: quorn stroganoff
Total time: 30 min
Yield: 4
Ingredients: 2 package Quorn pieces of 175 grams; 250 gram mixed mushroom; 1 big red onion; 1 tablespoon olive oil; 0.5 tablespoon fresh thyme; 0.5 tablespoon mild paprika; 2 tablespoon mustard; 250 milliliters vegetable bouillon; 0.5 tablespoon cornstarch; 75 milliliters Greek yogurt (0% fat)

Ingredients

2 package Quorn pieces of 175 grams
250 gram mixed mushroom
1 big red onion
1 tablespoon olive oil
0.5 tablespoon fresh thyme

0.5 tablespoon mild paprika
2 tablespoon mustard
250 milliliters vegetable bouillon
0.5 tablespoon cornstarch
75 milliliters Greek yogurt (0% fat)

Directions

Wipe the mushrooms clean and cut into thick slices. Cut the onion into quarters and then into thin strips.
Heat the olive oil in a non-stick frying pan and gently fry the onion. Spoon the mushrooms, Quorn pieces and thyme through them and bake for 3-4 minutes until the mushrooms are soft.
Stir in the paprika and mustard and pour in the stock. Bring to the boil and let the dish simmer for 15-20 minutes.
Mix the cornstarch through the yogurt. Stir this mixture through the Quorn with mushrooms and heat the dish while stirring on a gentle heat until the sauce binds. Season with salt and pepper.
Sprinkle some finely chopped parsley over the Quorn Stroganoff and serve with white wild rice and green beans.