Meat-style stroganoff

Now there are plenty of vegetarians out there who don't like to eat anything that even resembles meat. I'm not one of them. Given I've been eating fish for the past year, I can't even claim to be an actual vegetarian. Still, even when I was a proper vegetarian, I really enjoyed meat substitutes, especially when they meant I could continue eating my favourite meat meals without having any souls on my conscience.

When it comes to meat substitutes, seitan would have to be king. If you've eaten at a Buddhist restaurant, chances are you're familiar with the range of things it can be made to resemble. My favourite would have to be the tamarind "fish" at White Lotus in West Melbourne. If you're like me, and find the idea of making your own seitan to be too tedious, then lucky for you (us?) there's a growing range of mock meats available at supermarkets. The chicken style strips I used for the stroganoff come from the freezer section, and are pretty versatile. So far I've used them for fajitas and chilli plum stir fry. If you like your meat mock, give them a shot.

Stroganoff

300g mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
1 tspn paprika
1 lemon, juiced
1/4 cup dry white wine
3 tbspn tomato paste
380g mock meat
1 tbspn parsley, chopped
3/4 cup yoghurt

Method

Heat around 1/2 tbspn olive oil in a heavy based pan. Saute the onion until translucent. Add the garlic and continue sauteing until softened. Add the mushrooms, paprika, lemon juice, wine and tomato paste. Stir well to combine, then allow to simmer until the mushrooms are tender. Add the mock meat and cook, following the packet directions. Finally, remove from heat and stir through parsley and yoghurt.

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