Paid for post in association with Quorn
Looking for a vegan Quorn recipe idea? Well, I’ve got you covered! Let me show you how to make this vegan creamy Mediterranean dish, made with Quorn Vegan Pieces and flavourful vegetables.
What if I also tell you that once you’ve prepped your vegetables, that this recipe comes together in one pot in about 15 minutes? Oh yes! I am well and truly all about no-fuss cooking.
For this particular recipe, Quorn challenged me to use up what I had in the fridge. I had some vegetables needing using up – some halved peppers, half an onion, and half a courgette, as well as a few tomatoes. Pasta and pesto is my go-to comfort food, so there is always a jar of opened pesto in there, and I had some vegan cream leftover from the previous evening’s pudding (strawberries and cream!).
To make this a practical zero-waste recipe, I’ve suggested a few variations depending on what’s in your cupboards, which all work just as well below.
Quorn Vegan Pieces in a Creamy Mediterranean Pesto Sauce
Enjoy this delicious vegan Quorn recipe, that cooks in one pot in just 15 minutes.
- 250 grams Quorn Vegan Pieces (frozen)
- 1/2 red pepper chopped into small strips
- 1/2 green pepper chopped into small strips
- 1/2 courgette chopped into small strips
- 1/2 red onion finely chopped
- 1 handful cherry tomatoes quartered
- 1 clove of garlic mashed
- 1 tbsp olive oil
- 125 ml vegan single cream
- 125 ml vegan vegetable stock
- 6 tbsp vegan green pesto
- 1/2 tsp red chilli flakes
- 1 tsp Italian seasoning
- salt and pepper to taste
- 1 handful fresh basil to garnish (optional)
Add the oil to a pot and gently heat.
Once heated, add the onions, crushed garlic, chilli flakes, and Italian seasoning, and cook until the onions are translucent.
Next, add the frozen Quorn Vegan Pieces and the red and green pepper strips and cook for around 3 minutes, stirring occasionally.
Now add the courgette strips and quartered cherry tomatoes, and cook for a further 2 minutes, stirring occasionally.
Add the vegetable stock, pesto and cream to the pot and stir well. Allow to cook on a medium heat for a further 10 minutes, stirring occasionally.
Add salt and pepper to taste.
Remove from the heat and serve immediately.
This dish is delicious served with pasta or rice, and salad, and has a lovely summery flavour.
Zero-waste recipe swap ideas
To make this recipe zero-waste then simply adapt this recipe depending on what you have in your fridge. Have red pesto? Use that instead. Don’t have any peppers or courgettes? Other vegetables that lend themselves well to this dish include:
- baby / salad potatoes
- summer squash
- opened jars of sundried tomatoes
Want to make it vegetarian rather than vegan? Simply swap the vegan cream and pesto to vegetarian varieties.
The Zero-Waste Chef also has a great recipe for zero-waste vegetable stock, that is well worth checking out.
If you are looking for more one-pot vegan Quorn dishes then do check out my Quorn lime and coconut vegan curry recipe. It’s another great midweek staple, that comes together really quickly!
Quorn also have a great vegan recipe section on their website that is well worth a peruse for vegan Quorn recipe ideas.