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Creamy Vegan Chicken-Style Stroganoff

Yields2 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

An easy one-pot of creamy goodness made in minutes with our Chicken-Style Strips, mushrooms and classic herbs. Serve with your choice or either rice or noodles.

vegan stroganoff

Ingredients
 1 box Fry’s Chicken-Style Strips
 1 Tbsp olive oil
 1 onion, diced
 3 Tbsp whole wheat flour
 2 cups vegetable stock
 1 Tbsp soy sauce
 1 tsp lemon juice
 1 tsp tomato paste
 450g white button mushrooms, quartered
 1 sprig fresh or ½ tsp dried thyme
 ½ tsp dried sage or basil
 ½ tsp salt
 1 tbsp orange juice
 70ml coconut cream
 A good grinding of black pepper
 Cooked rice or ribbon-type noodles, for serving
 Handful flat-leaf parsley, chopped
1

In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.

2

Add the Fry’s Chicken-Style Strips and cook until golden brown, whilst tossing.

3

Add 2 Tbsp flour and cook for 30 seconds, stirring constantly.

4

Gradually add the stock, soy sauce, lemon juice, and tomato paste, while stirring at the same time.

5

Stir until mixture becomes thick and bubbly.

6

Add the mushrooms, thyme, sage, and salt. Stir to combine.

7

Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.

8

Add the orange juice and simmer for 4 more minutes.

9

Add the coconut cream, 1 Tbsp of flour, black pepper, and parsley and cook on low for an additional 5 minutes. Taste and adjust seasoning if needed.

10

Garnish with more parsley and serve with rice or noodles.

Nutrition Facts

Servings 2