Serves 10 Preparation time 15 mins Cooking time 45 mins

Transcription

1 Q U O R N S P I N AC H L A SAG N E Serves 0 Preparation time 5 mins Cooking time 45 mins Quorn mince 3tbsp 2 onions, chopped 2 cloves garlic, crushed 300g frozen spinach, chopped dried oregano 700g tinned chopped tomatoes tomato puree 850ml béchamel sauce. Heat the oil and fry the onion and garlic for 5 minutes or until soft. 2. Add the Quorn mince, spinach, oregano, chopped tomatoes and tomato puree. Cover and simmer gently for 0 minutes. 3. Season to taste. 4. Pour a layer of béchamel sauce over the base of an ovenproof dish, cover with lasagne sheets and then half the Quorn mixture sheets no pre-cook lasagne verdi 5. Repeat layers, top with lasagne sheets and finish with the remaining béchamel sauce. 200g grated cheddar cheese 6. Sprinkle cheese over the sauce. seasoning 7. Bake at 200oC/gas mark 6 for approx. 30 minutes until the topping is golden brown.

2 Q U O R N S P I CY B E A N C H I L L I Serves 0 Preparation time 0 mins Cooking time 30 mins Quorn mince 250g onion, chopped 50g garlic puree 0g chilli powder 5g ground cumin 5g ground coriander 800g tin chopped tomatoes. Heat the oil in a large pan and fry the onions and garlic for 3-4 minutes or until soft. Add the chilli powder, ground cumin and ground coriander and sauté for 2 minutes. 2. Stir in the Quorn mince, chopped tomatoes, tomato puree, vegetable stock, peppers and sugar and simmer for 20 minutes. 3. Taste the sauce for flavour, adjust the seasoning and stir in the 5 bean salad and heat through until core temperature is reached. 5g tomato puree 350ml vegetable stock 250g peppers, finely chopped 5g granulated sugar 500g tin 5 bean salad (drained weight) 4. Just before serving, add the parsley to garnish. freshly chopped parsley to garnish

3 Q U O R N C OT TAG E P I E Serves 0 Preparation time 20 mins Cooking time 35 mins Quorn mince 250g onions, finely chopped 50g garlic puree 50g carrots, finely chopped. Pre-heat oven to 80oC/gas mark Heat the oil in a large saucepan, add the onion and fry gently for 3-4 minutes or until soft. 50g frozen peas 600ml vegetable stock 3. Add the Quorn mince, garlic puree, carrots, peas, vegetable stock, yeast extract, tomato puree, reduced salt gravy granules and mixed herbs. Simmer for 0 minutes. 5g yeast extract, or vegetarian Worcestershire sauce 4. Check seasoning and pour into an oven proof dish. 20g tomato puree 20g reduced salt vegetarian gravy granules 2g mixed dried herbs 2kg mashed potato 5. Pipe the mashed potato over the dish and bake in the pre-heated oven for minutes until golden or core temperature is reached.

4 Q U O R N B O LO G N E S E Serves 0 Preparation time 0 mins Cooking time 25 mins. Heat the oil and fry the onions, garlic and carrots for 3-4 minutes until soft. Quorn mince 200g onions, chopped 40g garlic puree 00g carrots, finely diced 650g tinned tomatoes, chopped 200ml vegetable stock 40g tomato puree vegetarian Worcestershire sauce tsp granulated sugar 2tsp oregano 2. Add all the remaining ingredients and simmer, stirring occasionally, for 5-20 minutes until core temperature is reached. 3. Check seasoning. seasoning

5 Q U O R N SAU SAG E A N D B E A N CA S S O U L E T Serves 0 Preparation time 0 mins Cooking time 25 mins 0 Quorn sausages defrosted and diagonally sliced into 5 pieces 200ml onion, sliced red pepper, sliced yellow pepper, sliced 2 cloves garlic, crushed smoked paprika dried chilli flakes tinned chopped tomatoes 200ml vegetable stock tinned 5 bean salad (drained weight). Heat the oil and fry the onions and peppers gently for 3-4 minutes, add the garlic and spices and continue to cook for another minute. 2. Stir in the tomatoes, stock and Quorn sausages, bring to the boil then simmer for 5 minutes. 3. Add the beans and simmer for another 5 minutes. Check seasoning and garnish with freshly chopped parsley. seasoning freshly chopped parsley to garnish

6 Q U O R N K E E M A C U R RY Serves 0 Preparation time 0 mins Cooking time 36 mins. Heat the oil in a large pan and cook the onions for 0 minutes until soft and caramelised, add the garlic for the last minute. Quorn mince 300g onions, chopped 3 cloves garlic, finely chopped 3tbsp korma paste 20g tomato puree 300ml vegetable stock red pepper, chopped 00g frozen peas 2. Stir in the korma paste and tomato puree and cook for a further minute. 3. Add the Quorn mince and the vegetable stock and cook gently for 20 minutes or until most of the liquid has evaporated, stirring occasionally. 4. Add the red pepper, peas and coriander and cook for a further 5 minutes. coriander, chopped natural yogurt 5. Check seasoning. Garnish with natural yoghurt and coriander leaves. seasoning to taste

7 Q U O R N S T E A K G R AT I N TO P P E D P I E Serves 0 Preparation time 0 mins Cooking time 30 mins 500g Quorn steak strips. Pre-heat oven to 80⁰C/gas mark g onion, roughly chopped 50g garlic puree 2. Heat the oil in a large saucepan, add the onion and fry gently until soft and golden brown. 200g carrots, finely diced 200g frozen peas 600ml vegetable stock 5g yeast extract 20g tomato puree 0g wholegrain mustard 20g reduced salt vegetarian gravy granules 2g thyme kg thinly sliced potato, blanched olive oil 3. Add the garlic puree, Quorn steak strips, carrots, peas, vegetable stock, yeast extract, tomato puree, wholegrain mustard, reduced salt gravy granules and thyme. Simmer for 0 minutes. 4. Check seasoning and pour into an oven proof dish. 5. Place 2-3 layers of the thinly sliced blanched potato over the dish and drizzle with the olive oil. Bake in the pre-heated oven for minutes or until topping is golden and core temperature is reached.

8 Q U O R N SW E E T P OTATO C U R RY Serves 0 Preparation time 0 mins Cooking time 26 mins. Heat the oil in a large saucepan and fry the onions for about 4 minutes until soft and turning a golden brown colour. Add the cumin seeds and garlic and stir fry for 30 seconds before adding the Quorn pieces. 500g Quorn pieces 350g onions, chopped cumin seeds 3 cloves garlic, finely chopped 2tsp ground ginger medium curry powder 700ml hot vegetable stock 350g sweet potato, diced into cm cubes 300g cooked lentils 3. Add the vegetable stock and sweet potato. Simmer for 5 minutes or until the sweet potatoes are cooked. 4. Add the lentils and heat through for another 2 minutes. 5. Just before serving top with yoghurt and coriander. To garnish 3tbsp 2. Stir in the ginger and curry powder. Cook for a further minute. plain low fat yoghurt 6. Serve with rice. 2 tbsp fresh coriander, chopped

9 Q U O R N T H A I SA L A D Serves 0 Preparation time 20 mins Cooking time 0 mins (plus 30 minutes marinating) Salad. Mix the Quorn pieces and Thai curry paste together in a bowl, then cover and leave to marinate in the fridge for 30 minutes. Quorn pieces vegetarian green Thai curry paste small white cabbage, shredded red pepper, chopped green beans cut into 2.5 cm pieces, blanched and refreshed tomatoes, deseeded and chopped mango, peeled and diced 50g 4 Dressing clove garlic, crushed cm piece ginger, peeled and grated soy sauce 60ml olive oil lime, grated rind and juice 2 tbsp 2. Heat the oil and stir-fry the marinated Quorn pieces over a moderate heat for 0 minutes until piping hot. Leave to cool. 3. Combine cabbage, red pepper, beans, tomatoes and mango in a large mixing bowl then stir through the cooled Quorn pieces. Leave the mixture in the fridge to chill. 4. When ready to serve, combine all dressing ingredients and drizzle over the salad. Stir well to combine then transfer to a serving plate and garnish with chopped coriander. fresh coriander, roughly chopped

10 Q U O R N T I K K A M A SA L A Serves 0 Preparation time 0 mins Cooking time 35 mins. Fry the onions and garlic in the oil for 5 minutes until softened. 500g Quorn pieces 2 large onions, chopped 3 cloves garlic, finely chopped 3tbsp 4tsp ground cumin 2tsp ground coriander 4tsp hot chilli powder 600g tinned chopped tomatoes 3. Add the Quorn pieces, tomatoes, lentils, yoghurt, stock cube, seasoning and lemon juice. 4. Stir well together and bring to the boil and simmer for minutes. 5. Stir in the chopped coriander just before serving. 0tbsp natural yoghurt vegetable stock cube 200g tinned lentils, drained lemon juice 4tsp chopped fresh coriander 2. Add cumin, coriander and chilli powder and cook for -2 minutes stirring all the time. Serve with rice and naan bread. seasoning

11 Q U O R N T H A I G R E E N C U R RY Serves 0 Preparation time 0 mins Cooking time 0 mins (plus 30 minutes marinating) 500g 20g 40g 50g 60g Quorn fillets shredded korma paste vegetarian Thai green curry paste onion, peeled and chopped garlic puree fresh grated ginger fresh coriander fresh, frozen or dried lime leaves (optional) ½ tbsp ground turmeric vegetable stock cube, crumbled 800ml tinned coconut milk 45g sweet mango chutney 30g fresh basil 350g red peppers, thinly sliced 200g mangetout or sugar snaps, halved. Defrost the Quorn fillets and shred. 2. Mix the marinade ingredients together in a bowl until the shredded Quorn fillets are coated. Transfer to the fridge to marinate for at least 30 minutes. 3. To prepare the sauce heat the oil in a pan then gently fry the chopped onion, garlic and ginger for 5 minutes until softened but not coloured. 4. Add half of the coriander, the lime leaves, turmeric, stock cube, coconut milk and mango chutney. Gently bring to the boil then simmer, covered for 20 minutes. Add the basil and remaining coriander to the sauce for the last 5 minutes of cooking time then remove the pan from the heat and blend until smooth with a hand blender. 5. Meanwhile transfer the marinated shredded Quorn fillets to a baking tray and cook in a moderate oven 80 C/gas mark 4 for 2 minutes. Remove from the oven and reserve. 6. Add the cooked Quorn fillets, red pepper and mange tout to the sauce and simmer for 5 minutes or until the vegetables are just cooked.

12 PULLED QUORN AND PINK C O L E S L AW B R I O C H E Serves 0 Preparation time 0 mins Cooking time 5 mins (plus 30 minutes marinating) 5 Quorn fillets, defrosted 200ml BBQ sauce. Hand shred the Quorn fillets and mix with the BBQ sauce. Leave to marinate for 30 minutes. Coleslaw 2. Mix together all the coleslaw ingredients and season to taste, chill until required. 50g white cabbage, finely shredded 50g red cabbage, finely shredded 50g carrot, grated 00g red onion, finely chopped 3. Tip the Quorn onto a baking tray and bake in the oven for 5 minutes at 800C/gas mark 4 or until core temperature is reached. 60g low fat mayonnaise, or natural yoghurt 4. Divide the coleslaw between the buns and fill with the pulled Quorn fillets. tsp dijon mustard (optional) seasoning 0 brioche buns