Vegetarian alternative to beef for a Stroganoff that isn't mushrooms or pretend meat?

[LeaveYourHatOn]

Just as the title says really. I need something to put in the stroganoff sauce that isn't mushrooms and isn't quorn or any of those pretend meat veggie things. Not vegetables, either, as we're having them on the side.
I don't mind making something - I was thinking some sort of either lentil or soya mince balls - but they aren't really a similar texture to either beef or mushrooms, and I'm a bit stuck for ideas!

@CrumblyCrimble

Might sound weird but veggie haggis.

Don't knock it til you've tried it. Tastes festive and would work well in the wellington. I'd probably cook it first then remove from its packaging and put it in the pastry and roll it up.

You get it in M&S (and Ocado). It's called Scottish Spiced Vegetable and Lentil Haggis

Would deffo work well in a wellington, but not in a stroganoff.

such an interesting thread ,thanks to all .

Just checking what is your “stroganoff sauce”??? Because whenever I do stroganoff (mushroom, usually) the sauce is just whatever cooking juices/stock are there in the pan with some cream added at the end. So there isn’t a sauce as such to add stuff into, the sauciness comes from the cooking?

Just thinking that if your separate sauce is based on beef stock etc it won’t be veggie itself.

Update in case anyone is interested:

I used the jackfruit, which we all agreed was pleasant enough but nothing at all like meat whatsoever (so I don't really get the idea that it's meant as a substitute). I would definitely cook with it again, but I'd look for more authentic recipes (like SE Asian curries) where it's not substituting anything.

@LemonViolet
Stroganoff sauce is stock (beef if using meat, veggie if not), mixed herbs, a squeeze of tomato puree, mustard, seasoning and soured cream added at the end.
I usually fry onions and mushrooms, remove them, make the sauce in the pan (adding a little flour for thickening as there would have been some in there from frying the flour-coated meat had I used it), then add the mushrooms and onions again, stir in the soured cream.