| 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