I really enjoy making vegetarian meals that my family enjoy. Quorn plays a big part in my repertoire and I've been getting a bit experimental, coming up with my own ideas for using it. From hearty slow cooked Italian inspired stews with Herby Cobbler to warm us up in this Wintry weather, to Satay Sticks to accompany our Chinese New year meal, to a Wellington to accompany all the roast dinner trimmings.
Here are my recipes which I hope will inspire you to give veggie food a try, even if it is just for one day a week. (They are guaranteed to be 100% horsemeat-free!)
4 sliced carrots
1 small chopped swede
2 chopped sweet potatoes
2 chopped potatoes
2 sliced red onions
2 crushed cloves of garlic
carton of tomato passata
1/4 pint boiling water
1 teaspoon of Italian herbs
1 bag of Quorn chicken style pieces
1 single veggie stock pot pod
8 oz flour
4 oz margarine
1 teaspoon of Italian herbs
milk to form a dough
Put all the ingredients into the slow cooker (except the Quorn) for about 4-5 hours. Add the Quorn and continue cooking for another hour. Make the cobbler by rubbing the fat and flour together. Add herbs then make to a stiff dough using milk. Roll to an inch thick and cut out rounds using a small cookie cutter. Arrange on top and then finish off in the oven at 180 degrees for about 20 minutes.
Pack of Quorn pieces (defrosted)
1 pack of Satay Marinade
This is so easy and worked so well. Simply marinade the defrosted pieces in the satay marinade. Then thread onto wooden skewers that have been soaked in water. Pop in the oven at 200 degrees for 12 minutes. Serve with veggie Spring Rolls and Vegetable Noodles.
1 Quorn Roast (defrosted)
1 pack of garlic & herb stuffing
1 packet of SOS Mix (veggie sausage mix)
1 packet of puff pastry
Slice the Quorn Roast in half lengthways. Make up stuffing and sausage mix and combine. Cover the Quorn with the mixture. Roll out the pastry and place the stuffing coated Quorn on lengthways. Wrap the pastry around and glaze with milk. Bake in the oven at 200 degrees for 30-40 minutes. Slice and serve with roast dinner accompaniments.
