Quorn (originally pork) Stroganoff

TBS or so of oil OR I use spray light
1 Onion - Chopped
somne garlic ( to taste - lots in my case!)
Seasons + nutmeg is good.
350g bag Quorn "Chicken Style Pieces"
2 table spns/1x tiny can tomatoe puree (I always use entire tun, saves having remainder in fridge unused till you throw away)
1 ounce plain flour
400ml veg stock
250g Button mushrooms (saves chopping normal mushrooms which also works)
1 pepper (recipe suggests green) chooped or sliced
Low far plain youghurt

Add oil to a large pan and cook together onions, garlic and Quorn (or to seal pork if using) until onion lightly browned.

Stir in 1 ounce flour and tomatoe puree till thouroughly mixed.

Stir through stock and seasonings (touch of salt, lots of freshly ground black pepper, nutmeg - is good blend) then add mushrooms and pepper and stir in.

Cover and leave to simmer for 20 mins (reccomended for pork although Quorn can be eaten far quicker if you can't wait!)

Remove from heat.

Stir through 4 tbs of yoghurt (also tastes good without if you prefer less creamy)

Serve with rice adding an additional blob of nutmeg sprinkled yoghurt to the top for extra taste/artictic liscence!

Gorgeous!x

N.b - If freezing (which it does well) leave out the yoghurt and add when using again.

Number of Servings: 4

Recipe submitted by SparkPeople user STIMPIGLET.