Beef-free stroganoff

(Serves 2-4)

2 tbsp coconut oil 1 onion, thinly sliced Bragg sauce or veggie/vegan gravy granules to make the dish darker 225g shiitake mushrooms, sliced 3 tbsp brandy (optional) 1-4 tsp French mustard, to taste 200ml soya cream or vegan cream cheese 100ml vegan sour cream 1 pack of beef-free pieces, VBites or similar 3 tbsp freshly chopped parsley Salt and black pepper Rice or noodles to serve

1 Heat the coconut oil in a large heavy frying pan over a medium heat. Add the onion and cook until translucent. Add 1 tbsp of gravy granules or Bragg, enough to make the sauce brown in colour. Add the mushrooms to the pan and cook, stirring, for 2–3 minutes until golden brown and then add the brandy. 2 Reduce the heat, and stir in the mustard, sour cream and soya cream. 3 Add the beef-free pieces, heat through, stir in most of the parsley and season with salt and pepper. 4 Serve with rice or noodles, with parsley scattered over the top.