For a few years meat hasn't been a staple product for my family. We eat it because we like it, but it is often replaced with vegetables or legumes. We like kasha, pasta and other pancakes, crumpets and dumplings. Today I refreshed an old recipe for vegetarian stroganoff prepared from soya chop a la pork chop. I usually buy chops from Sante. I trust them, and the initial preparation doesn't require much cooking, and I know that they won't break up, for example while stewing. Even my kids ate the lunch with relish and my son couldn't believe that the stroganoff was prepared without meat 

Ingredients:
1 pack of soya chop a la pork chop Sante
1 onion
2 cloves of garlic
a piece of ginger
chili pepper
0.5l of bouillon
100g of sweetcorn from a tin
4 dill pickles
1 tablespoon of olive oil or butter
2 teaspoons of mustard
1 teaspoon of ketchup
half a teaspoon of curry powder
half a teaspoon of sweet paprika
2 allspices
2 bay leaves

Boil the bouillon with the bay leaves and allspices. Turn off the heat and soak the soya chops for 7-10 minutes.
Drain the chops (don't pour away the bouillon) and slice them. Cut the dill pickles into thin strips.
Dice the garlic, onion, chili pepper and ginger. Fry them in olive oil or butter. Add the mustard, ketchup, curry powder and paprika. Mix them in. Add the sliced soya chops and fry for a while. Add a bit of bouillon and boil for 5 minutes. Add the sweetcorn and dill pickles. Spice them up with salt and pepper, and if necessary pour in a bit of bouillon. Boil. Serve with the rice, salad and chopped chives.

Enjoy your meal!

Try also:
Cutlets from red beans
Stuffed mushrooms with spinach
Comfort food – chickpeas in curry sauce