Creamy Chick*n Stroganoff

Vegan Chicken Stroganoff Made with VFC

Serves 4

Looking for a cosy and comforting one-pan dish? This one’s for you.


  • 4 VFC Chick*n Breasts (2 packs)
  • 1 onion, sliced
  • 1 tbs light olive oil
  • 300g chestnut mushrooms, sliced
  • 1 large clove garlic, crushed/finely chopped
  • 1 tbsp plant butter
  • 1 tbsp plain flour
  • 250ml vegetable stock
  • Pinch of black pepper
  • 2 tsp Dijon mustard
  • ½ -1 tsp yeast extract or pinch of sea salt
  • 200ml pot vegan crème fraiche
  • Handful fresh parsley, chopped
  • Mashed potato and green veg to serve – we love it with asparagus!


  1. Fry the VFC Chick*n Breasts according to the pack instructions. Once cooked, put aside and keep warm.
  2. Fry the onions in the oil for a few minutes then add the mushrooms and fry for another 5 minutes or until it all looks nicely golden.
  3. Add the garlic and cook for just 30 seconds or so, then add the plant butter and stir until melted.
  4. Sprinkle on the flour then stir it in until it evenly coats everything. Gradually pour in the stock, stirring constantly to there are no lumps.
  5. Stir in the mustard and the yeast extract (or a pinch of salt if not using yeast extract), and season well with black pepper. Simmer for a minute or two until nicely thickened then turn down the heat to low.
  6. Add the crème fraiche and stir. Then return the VFC Chick*n Breasts to the pan and allow to heat through.
  7. Sprinkle on the parsley to finish and serve with mash and steamed green veg.

Join the rebellion

Be the first to hear about our plans, products and the date the revolution begins (shhh). We never spam because spam’s not vegan.