4 tbspn sunflower oil

4 large onions chopped

4 cloves garlic finely chopped

1 kg mushrooms sliced

2 bags frozen quorn pieces

4 tbspn paprika

250 g yoghurt/250ml oatley cream

2 tbspn tomato puree

Juice 2 lemons

2 tbspn chopped parsely

Salt & black pepper


Heat oil in ramoska add onions and cook till soft

Add mushrooms, garlic and quorn and cook for 20 mins

Sprinkle with paprika, stir well, cook for 10 mins

Add yoghurt cook for 10 mins

Add tomato puree and lemon juice cook for 3 mins until it thickens

Add salt and pepper to taste

Sprinkle with parsley