You may remember a few weeks ago I got to chat with Ben Fogle about all things flexitarianism. Ben had been filming a short video for Quorn with Duncan Williamson, WWF UK’s Food Policy Manager, when I got the exciting chance to catch up with him, and I’m really pleased to say the final video is now ready.
In the video, Ben and Duncan discuss the impact of our modern, meat-eating diets on the planet and how meat reduction could be healthier for us and for the environment. I always find it’s food for thought to find that switching to one or two meat-free meals a week could significantly reduce your carbon footprint. Duncan points out that food production is responsible for 69% of water usage, and Quorn’s research has found that one quarter pounder burger requires 2,800 litres of water – that’s 11,200 cups of tea or 45 personal showers! So even more reason to try and go meat-free once or twice a week.
I’m sure you’ll agree it’s a really interesting and thought-provoking watch:
As I eluded to in the first post, I’m a huge fan of Quorn, and found it invaluable in my transition from firstly meat eater to flexitarian, and then from flexitarian to vegetarian.
Whilst I’ve been vegetarian for 12 years now, right now I am trying to incorporate a more vegan diet into my life. Whilst I don’t know if I will ever be 100% vegan, reducing my consumption of dairy where I can is something I am definitely on board with.
Whilst a lot of Quorn products do contain small amounts of egg white or milk ingredients, thankfully Quorn has developed a great vegan range, including my beloved Fishless Fingers, that is expanding all the time (and you don’t have to be vegan to enjoy!).
I find Quorn particularly invaluable when I want something quick, easy and tasty during the week, after a long day at work. The ability to take something protein-packed from the freezer to create a healthy dinner when I’m time-pressed is something that makes my life so much easier!
One of my favourite midweek meals to cook is this tasty lime and coconut vegan curry, that’s made with Quorn Vegan Pieces. As well as being downright delicious, the dish comes together in about 20 minutes and uses just one pot. My kind of midweek meal!
Here’s the recipe!
Quorn Lime and Coconut Vegan Curry
- 1 bag Quorn Vegan Pieces 280g
- 2 small limes - juiced
- 250 ml vegetable stock
- 1 red onion - finely diced
- 1 fresh red chilli - finely diced
- 1/2 can coconut milk
- Handful of fresh coriander - finely chopped and a little more to garnish
- 1 tablespoon olive oil
- 1 teaspoon powdered turmeric
- 1/4 teaspoon chilli flakes
- 1 teaspoon cornflour mixed into one tablespoon water
- Salt and pepper to season
- Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
- Add the frozen Quorn vegan pieces (there's no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
- Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
- Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
- Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
- Season with salt and pepper as required.
- Serve with rice and garnish with a sprinkling of freshly chopped coriander.