Photo of Vegetarian stroganoff by WW

Vegetarian stroganoff

Points® value
Total Time
25 min
5 min
20 min
A gorgeous veggie version of this classic Russian dish


Brown Rice, dry

240 g

Calorie controlled cooking spray

4 spray(s)


4 medium, sliced


2 clove(s), crushed


250 g, thickly sliced

Vegetable stock cube

1 cube(s), 300ml stock

Quorn pieces

350 g

Coarse Grain Mustard

1 teaspoon(s), heaped

0% fat natural Greek yogurt

200 g

Tarragon, fresh

10 g, chopped


½ zest(s) of 1


  1. Bring a large pan of water to the boil, add the rice and cook according to the pack instructions. Drain.
  2. Meanwhile, spray a nonstick frying pan with the cooking spray and fry the shallots for 2 minutes. Add the garlic, mushrooms and add 4 tbsp of the stock and cook for 3 minutes, stirring.
  3. Pour the rest of the stock into the pan and add the Quorn pieces. Season, and bubble the stroganoff for 5 minutes.
  4. Remove the pan from the heat and leave to cool for 5 minutes. Stir the mustard and yogurt into the stroganoff, off the heat. If you add the yogurt to the sauce when it is straight off the boil, the yogurt will split and the sauce will curdle; by allowing it to cool a little first, you should end up with a smooth, creamy sauce, but without making the whole dish too cold.
  5. Sprinkle the tarragon and lemon zest over the stroganoff before serving with the rice.