Ingredients
Olive oil
2 large onions - diced
2 carrots - peeled and diced
2 sticks of celery - peeled and chopped
2 bay leaves
1 bag of quorn mince
1 teaspoon of English mustard
1 teaspoon of marmite
2 teaspoons of plain flour
2 heaped teaspoons of Marigold vegetarian stock (or similar)
1 packet of low fat short crust pasty (I used Tesco's)
1 free range egg - beaten in small bowl.
Method
Heat the oil in a medium pan and soften onions, carrots and celery for around 10 mins until just going golden. Stir in quorn, mustard, marmite and flour. Make up the stock in just under a pint of boiling water and add it gradually to the mince mixture. Bring to the boil and then turn down and simmer for about an hour. Allow to cool.
Transfer into an appropriately sized casserole dish. (We did one big dish and a few little ramekin dishes for fun for the kids). Unroll the ready rolled pastry over the top and press down round edges with a fork. Cut off excess. We made little leaves and hearts with the left over pastry and stuck them to the top with the beaten egg. Brush the pastry all over with the beaten egg.
Bake in the middle of the oven for half and hour to forty minutes until golden brown.
Showing posts with label Main - quorn. Show all posts
Showing posts with label Main - quorn. Show all posts
Wednesday, 30 March 2011
Friday, 25 March 2011
Smoky Veggie Tacos
Ingredients
Olive oil
2 red onions - peeled and chopped
1 red chilli - finely chopped
2 cloves of garlic - peeled and crushed
1 bag of quorn mince
1/2 tsp smoked paprika
2 tins of chopped tomatoes
1 tsp of dark brown sugar
125ml red wine
salt and pepper to taste
1 can of mixed beans
1 carrot - peeled and diced
1 red pepper - diced
2 handfuls of sweetcorn
Method
Heat the oil in a large pan. Fry the onion, garlic and chilli on a low heat until soft. Add the diced carrots, peppers and continue to cook for about 10 mins. Add the quorn, paprika, tomatoes, sugar and wine. Season and simmer for 10 to 15 mins. Add the beans and sweetcorn and cook for a further 5 mins.
Serve in tacos with guacamole, shredded iceberg lettuce, salsa, cheese, sour cream and rice.
Would work with lentils instead of quorn or with neither.
Olive oil
2 red onions - peeled and chopped
1 red chilli - finely chopped
2 cloves of garlic - peeled and crushed
1 bag of quorn mince
1/2 tsp smoked paprika
2 tins of chopped tomatoes
1 tsp of dark brown sugar
125ml red wine
salt and pepper to taste
1 can of mixed beans
1 carrot - peeled and diced
1 red pepper - diced
2 handfuls of sweetcorn
Method
Heat the oil in a large pan. Fry the onion, garlic and chilli on a low heat until soft. Add the diced carrots, peppers and continue to cook for about 10 mins. Add the quorn, paprika, tomatoes, sugar and wine. Season and simmer for 10 to 15 mins. Add the beans and sweetcorn and cook for a further 5 mins.
Serve in tacos with guacamole, shredded iceberg lettuce, salsa, cheese, sour cream and rice.
Would work with lentils instead of quorn or with neither.
Thursday, 10 March 2011
Sweet And Sour Quorn - adapted from Jamie's Ministry of Food
Ingredients
groundnut oil
1 bag of Quorn pieces
1 red onion
1 red pepper
1 thumb sized piece of ginger (peeled and diced)
2 cloves of garlic - crushed
1 small bunch of coriander (pick off leaves and chop stalks)
1 heaped tsp five-spice
1 tsp cornflour
2-3 tbsp soy sauce
1 small tin of pineapple chunks
2 tbsp balsamic vinegar
1/2 - 1 red chilli - diced (optional)
Method
Heat the oil in a large saucepan. Add the quorn and five-spice and stir thoroughly. Cook until lightly browned then remove to a bowl. Add a little more oil to the pan if necessary and reheat. Add onion, garlic, ginger, coriander stalks, pepper (and chilli if using). Cook for a few minutes then stir in the cornflour and 2 tbsp of soy sauce. Cook for 30 to 40 seconds, then add the pineapple chunks, with their juice, the quorn and the balsamic vinegar. Season with black pepper and add more soy sauce if necessary. Reduce to a gravy like consistency then serve.
Garnish with coriander leaves.
groundnut oil
1 bag of Quorn pieces
1 red onion
1 red pepper
1 thumb sized piece of ginger (peeled and diced)
2 cloves of garlic - crushed
1 small bunch of coriander (pick off leaves and chop stalks)
1 heaped tsp five-spice
1 tsp cornflour
2-3 tbsp soy sauce
1 small tin of pineapple chunks
2 tbsp balsamic vinegar
1/2 - 1 red chilli - diced (optional)
Method
Heat the oil in a large saucepan. Add the quorn and five-spice and stir thoroughly. Cook until lightly browned then remove to a bowl. Add a little more oil to the pan if necessary and reheat. Add onion, garlic, ginger, coriander stalks, pepper (and chilli if using). Cook for a few minutes then stir in the cornflour and 2 tbsp of soy sauce. Cook for 30 to 40 seconds, then add the pineapple chunks, with their juice, the quorn and the balsamic vinegar. Season with black pepper and add more soy sauce if necessary. Reduce to a gravy like consistency then serve.
Garnish with coriander leaves.
Tuesday, 22 February 2011
Spanish "Chicken"/Quorn - would probably work in a slow cooker
Ingredients
Olive oil
1 large onion - diced or sliced
2 large cloves garlic - crushed
1 green pepper - sliced
1 can chick peas - drained and rinsed
1 can chopped tomatoes
1 tbsp tomato puree
1 bag quorn pieces
a few sprigs of thyme
Seasoning
Method
Heat the oil in a large pan. Soften the onions and garlic gently. Add the green pepper and soften. Add the quorn, tomatoes, tomato puree, chick peas, thyme and seasoning. Bring to the boil and simmer. Either continue to cook on a low heat on the hob or transfer to a casserole dish with a lid and cook slowly in the oven until soft and tender.
Serve with rice.
Olive oil
1 large onion - diced or sliced
2 large cloves garlic - crushed
1 green pepper - sliced
1 can chick peas - drained and rinsed
1 can chopped tomatoes
1 tbsp tomato puree
1 bag quorn pieces
a few sprigs of thyme
Seasoning
Method
Heat the oil in a large pan. Soften the onions and garlic gently. Add the green pepper and soften. Add the quorn, tomatoes, tomato puree, chick peas, thyme and seasoning. Bring to the boil and simmer. Either continue to cook on a low heat on the hob or transfer to a casserole dish with a lid and cook slowly in the oven until soft and tender.
Serve with rice.
Monday, 21 February 2011
Veggie Stovies (DH style) - might work in a slow cooker
Ingredients
Olive oil
1 packet of quorn mince
2 medium onions - diced
2/4 carrots - diced
8 large potatoes - diced
1/2 pint or more of veggie gravy
Method
Heat the oil in a large pan. Soften the onions, then add the carrots and soften them. Add the quorn and cook for a few minutes. Add the potatoes and the gravy and cook until the potatoes are soft, making sure it doesn't dry out (it should be a bit runny).
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Olive oil
1 packet of quorn mince
2 medium onions - diced
2/4 carrots - diced
8 large potatoes - diced
1/2 pint or more of veggie gravy
Method
Heat the oil in a large pan. Soften the onions, then add the carrots and soften them. Add the quorn and cook for a few minutes. Add the potatoes and the gravy and cook until the potatoes are soft, making sure it doesn't dry out (it should be a bit runny).
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Vegetarian Stovies - might work in a slow cooker
Ingredients
Olive oil
4 veggie burgers/6 veggie sausages - defrosted and diced
8 large potatoes - peeled and diced
2 large onions - diced
2/4 large carrots - diced
1 pint good veggie stock (possibly more)
Method
Heat the oil in a large saucepan. Soften the onions gently then add the burgers/sausages and carrots and cook for 5 or 10 mins. Add the diced potatoes and the stock. Simmer on a low heat, stirring occasionally, for a long, long time until the whole mixture resembles brownish mashed potatoes and is quite thick to stir.
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Olive oil
4 veggie burgers/6 veggie sausages - defrosted and diced
8 large potatoes - peeled and diced
2 large onions - diced
2/4 large carrots - diced
1 pint good veggie stock (possibly more)
Method
Heat the oil in a large saucepan. Soften the onions gently then add the burgers/sausages and carrots and cook for 5 or 10 mins. Add the diced potatoes and the stock. Simmer on a low heat, stirring occasionally, for a long, long time until the whole mixture resembles brownish mashed potatoes and is quite thick to stir.
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Monday, 14 February 2011
Quorn Goulash with Dumplings - would probably work well in a Slow Cooker
Ingredients - Goulash
1 bag of Quorn
2oz butter
2 onions chopped
4 large carrots sliced
3 tbsp Paprika
1 1/2 tbsp Plain Flour
1 pt veggie stock
3 tbsp wine
Seasoning
Ingredients - Dumplings
2 oz butter
6 oz Self Raising Flour
2 tsp Dried Basil
Seasoning
Water or milk if needed
Method - Goulash
Preheat oven to 150 C. Fry Quorn in butter until coated. Transfer to a casserole dish. Fry onions and carrots in the same pan until soft. Add paprika and flour and cook for 2 mins. Gradually stir in the stock, wine and seasoning. Bring to the boil and boil for 1 min until smooth. Pour over Quorn. Put in oven for 30 mins or more.
Mix with soured cream to serve. Serve with rice.
Method - Dumplings
Rub butter into flour. Add basil and seasoning. Add water/milk if needed. Knead then roll into dumplings. Arrange dumplings around the top of the goulash and cook in oven for last 30 mins it cooks for.
1 bag of Quorn
2oz butter
2 onions chopped
4 large carrots sliced
3 tbsp Paprika
1 1/2 tbsp Plain Flour
1 pt veggie stock
3 tbsp wine
Seasoning
Ingredients - Dumplings
2 oz butter
6 oz Self Raising Flour
2 tsp Dried Basil
Seasoning
Water or milk if needed
Method - Goulash
Preheat oven to 150 C. Fry Quorn in butter until coated. Transfer to a casserole dish. Fry onions and carrots in the same pan until soft. Add paprika and flour and cook for 2 mins. Gradually stir in the stock, wine and seasoning. Bring to the boil and boil for 1 min until smooth. Pour over Quorn. Put in oven for 30 mins or more.
Mix with soured cream to serve. Serve with rice.
Method - Dumplings
Rub butter into flour. Add basil and seasoning. Add water/milk if needed. Knead then roll into dumplings. Arrange dumplings around the top of the goulash and cook in oven for last 30 mins it cooks for.
Friday, 11 February 2011
Quorn Shepherd's Pie
Ingredients
Olive oil
1 onion
3 carrots
1 bag Quorn mince
veggie gravy granules
potatoes
grated cheddar
Method
Scrub, peel and chop potatoes into large chunks. Boil until soft in salted water. Rice with a potato ricer or mash. Season and soften with butter/milk if liked. Mix in grated cheddar or save it til the end and sprinkle on top just before putting it in the oven.
Heat oil in medium pan. Soften onions and carrots for at least 10 mins, add Quorn and cook for another few minutes. Pour on gravy and simmer for a few minutes.
Put in a shallow casserole dish. Cover with mash. Run a fork over the mash to create ridges.
Bake in oven until ridges are crispy and brown.
Olive oil
1 onion
3 carrots
1 bag Quorn mince
veggie gravy granules
potatoes
grated cheddar
Method
Scrub, peel and chop potatoes into large chunks. Boil until soft in salted water. Rice with a potato ricer or mash. Season and soften with butter/milk if liked. Mix in grated cheddar or save it til the end and sprinkle on top just before putting it in the oven.
Heat oil in medium pan. Soften onions and carrots for at least 10 mins, add Quorn and cook for another few minutes. Pour on gravy and simmer for a few minutes.
Put in a shallow casserole dish. Cover with mash. Run a fork over the mash to create ridges.
Bake in oven until ridges are crispy and brown.
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.
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.
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