fbpx

Creamy Vegan Chicken-Style Stroganoff

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.

CategoryDifficultyBeginner
Prep Time20 minsCook Time30 minsTotal Time50 minsYields2 Servings

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

Method

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.

Thank you to Chef Thigam Nathoo (Academic Director South African Hospitality Institute) for this delicious Indian-inspired recipe.

Ingredients

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

Directions

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.

Creamy Vegan Chicken-Style Stroganoff

More Recipes

Chicken-Style Kadai
Beginner50 minsIndian Delights
Fry's Chicken-Style Strips tossed in a wok with curry leaves, coriander, turmeric, red chilli and mustard seeds. It sits on an aromatic South Indian tomato chutney and finished with fresh coriander leaves.
shares