Quorn and White Wine Stew - adapted from Jamie's Ministry of Food

Ingredients

Olive Oil
2 celery stalks
2 carrots
2 onions
1 heaped teaspoon of plain flour
1 x 400g tin of chopped tomatoes
salt and black pepper
3 sprigs of fresh thyme
1 bag of Quorn pieces
500ml white wine

Method

Heat oil in a large pan and add chopped onions, celery, carrots and the thyme sprigs.  Cook gently for about 10 mins until the onions are softened. Add the flour and the Quorn and cook for a minute.  Add the wine and tomatoes.  Stir in seasoning and cook on a very low heat for about 1 1/2 hours.

I think it would work well in a slow cooker.

I cooked it, dished it into a casserole dish and let it cool. Then I covered it with a layer of low fat ready rolled puff pastry.  I brushed the pastry with egg yolk whisked with a dash of milk. I then cooked it again for about 45 mins.

It could be served with mash, baked potatoes, baby boiled potatoes or dumplings if you didn't have pastry.
We served it with salad.