VFC
In need of meat-free versions of your favourite family dishes? This Chick*n Stroganoff by our friends at VFC is the perfect alternative!
4 VFC Chick*n Breasts
1 onion, sliced
1 tbsp light olive oil
300g chestnut mushrooms, sliced
1 large clove garlic, crushed/finely chopped
1 tbsp plant butter
1 tbsp plain flour
250ml vegetable stock
Black pepper
2 tsp Dijon mustard
½ -1 tsp yeast extract or pinch sea salt
200ml pot vegan crème fraiche
Handful fresh parsley, chopped
Mashed potato and green veg to serve – we love it with asparagus
In need of meat-free versions of your favourite family dishes? This Chick*n Stroganoff by our friends at VFC is the perfect alternative!
1. Fry the VFC Chick*n Breasts according to the pack instructions, then lift out of the pan and keep warm.
2. Fry the onions in the oil for a few minutes then add the mushrooms and fry for another 5 minutes or until it all looks nicely golden. Meanwhile, make up the stock with boiling water.
3. Add the garlic and cook for just 30 seconds or so, then and the plant butter and stir until it’s melted.
4. Sprinkle on the flour then stir it in. Gradually pour in the stock, stirring all the time.
5. Season very well with black pepper. Stir in the mustard and the yeast extract (or a pinch of salt if not using yeast extract). Simmer for a minute or two until nicely thickened then turn down the heat to minimum.
6. Add the crème fraiche and stir. Return the Chick*n Breasts to the pan and allow to heat through. Sprinkle on the parsley to finish and serve with mash and steamed green vegetables.
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