Quorn Stroganoff

300g Quorn mince
1 chopped onion
2 cups chopped mushrooms
2 cups vegetable broth
2 tbsp Pure spread (or other healthy spread/butter)
2 T flour
170g (6oz) 0% Fage Total Greek Yogurt
2 tsp garlic powder
Salt and pepper to taste
dash of Worcestershire sauce
other seasonings (e.g. nutmeg)

Can substitute white wine for some of the stock, but will raise calories (and we don't use it since cooking for children), but it's delicious if you do.

Sautee onions and Quorn mince together until onions are softened. Add mushrooms and cook until softened as well. Add garlic powder and Worcestershire and stir a few seconds until fragrant. Then sprinkle the flour over the onion/mince mixture and mix through. Then add broth/stock to mince mixture and cook until sauce is thickened and bubbly. Add greek yogurt and season to taste (including nutmeg if using). Serve over egg pasta, rice (we prefer pasta), or even quinoa.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ELLIEJEANBEAN.