Heat oil in large saucepan over medium-high heat. Add butternut squash, onions, mixed peppers, mushrooms, celery, garlic and tomato puree, sauté 5 minutes, or until vegetables begin to brown.
Mix in paprika and tarragon and cook for a further minute.
Add Fate low protein all-purpose mix and stir until mixed.
Add tinned tomatoes, vegetable stock, ProZero and stir.
Let the mixture simmer (without boiling) for 10 minutes until sauce has reduced.
While the stroganoff is cooking, boil 200ml water in a separate pan.
Stir in rice and cook for 10-12 minutes, until fluffy.
Once cooked, pour off excess water and divide rice into 2 portions, then top with the mushroom stroganoff.
Top tip:
Top with Violife Parmesan for an extra creamy taste.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Calories and exchanges are calculated per portion.
LLW, a guide to healthy PKU living.
- 5ml Vegetable oil
- 100g Butternut squash, peeled and diced
- 50g Onions, thinly sliced
- 50g Mixed peppers, sliced
- 100g Button mushrooms, quartered
- 50g Celery, thinly chopped
- 2tsp Paprika
- 2tsp Tarragon
- 1 Garlic clove, crushed
- 2tsp Tomato puree
- 2g Fate low protein all-purpose mix
- 100g Tinned chopped tomatoes
- 100m Vegetable stock
- 50ml ProZero
- 100g Low protein rice
- 200ml Hot water
