Heat a large non-stick skillet, add olive oil, and sauté the Vidalia onion for 4-5 minutes over medium low heat. (I'd also suggest taking the sour cream out of the fridge now.)

Add the chopped bell peppers and minced garlic, and sauté for another 5 minutes.

Add the frozen Quorn meatless pieces and sauté for about 6 minutes.

Sprinkle on the paprika, and add the white wine. Stir the tomato paste into the stock and add to the skillet. Cook for another 5 minutes.

While the mixture is cooking, stir the cornstarch into the sour cream (or the vegan non-dairy sour cream.)

Taste the Quorn pieces to make sure they are fully cooked. Turn off the heat under the skillet and let the mixture cool for a minute or so.

Stir in the sour cream mixture, and make sure that it is well incorporated. The sauce should still be pretty warm, but if it isn't, you can add a little heat under the skillet to warm it back up to your liking. Season with sea salt and freshly ground black pepper, and serve over buttered egg noodles, gluten-free wide noodles, or organic brown rice.