As most of you will know, I do my meal prep for the week on a Sunday.  I need to make sure that I remember to WRITE. SHIT. DOWN. as I cook so that I can get my recipes typed up faster. The joys of brain fog though when you have chronic pain!

Anyway, this one is dead easy to remember. I’m currently having a flare up and needed something easy peasy for the week and come up with this one. You’re going to need the following:

  • 1 x bag of frozen Quorn Steak Strips
  • 1 x carton of Oatly single ‘cream’
  • Packet of chestnut mushrooms (mine are from Tesco) chopped into small pieces
  • 1 x tsp Marmite
  • 2 x large cloves of garlic
  • 200g Dove Farms gluten free brown rice pasta (also egg free)
  • Soya or Oat milk if you wanted a runnier sauce.
  • Boiling water

If you aren’t able to chop the mushrooms yourself, most of the big supermarkets sell ready chopped mushies. I use chestnut mushrooms because i find that they make a really nice, rich stock.  They’re also really high in vitamin D, as are Portabello mushrooms so you could use them instead, but any mushrooms will do!


First of all, chop up the garlic nice and small (or use Lazy Garlic or garlic puree if if you’re unable to chop) and throw in a saucepan over a medium heat in a little olive oil and brown off for a couple of minutes.  Then add the teaspoon of Marmite and about 50ml(ish) of boiling water so that you can start making a stock of sorts.  Once it’s started to thicken a little, chuck in half the chopped mushrooms.  Give it all a stir, add a little more water and let it all simmer for a few minutes so that the flavour of the mushroom infuses with the stock.


Once that’s simmered for a little, throw in the steak strips and give it all a stir.  Let it simmer again for a few minutes to soften up the strips, and then add in the whole carton of Oatly cream and the rest of the mushrooms. Stir so that everything mixes.  If you’re worried about there not being enough of the cream to make enough sauce, you can always add in a little soya or oat milk to the mix.

Bring it to the boil then turn the heat down to it’s lowest setting, put a lid over it and let it simmer for about 20 minutes.  Check it regularly to make sure that it doesn’t start boiling.


Check after 20 minutes and if you’re happy with the thickness of the cause, you can turn off the heat and let sit whilst you cook the pasta.  If you want it to thicken up a bit, you can leave the lid off and turn up the heat a little for the time it takes to cook the pasta (about 5-10 minutes).

Then you’re done! Enjoy!