Category

Summer

Food & Drink, Summer

AD | Vegan Quorn Recipe Idea

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.

vegan Quorn recipe idea

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.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 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)

Instructions

  1. Add the oil to a pot and gently heat.

  2. Once heated, add the onions, crushed garlic, chilli flakes, and Italian seasoning, and cook until the onions are translucent.

  3. Next, add the frozen Quorn Vegan Pieces and the red and green pepper strips and cook for around 3 minutes, stirring occasionally.

  4. Now add the courgette strips and quartered cherry tomatoes, and cook for a further 2 minutes, stirring occasionally.

  5. 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.

  6. Add salt and pepper to taste.

  7. 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:

  • mushrooms
  • baby / salad potatoes
  • aubergines
  • asparagus
  • artichoke
  • summer squash
  • carrots
  • olives
  • 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.

Food & Drink, Summer

How To Dry Mint Leaves for Tea

how to dry mint leaves for tea

homemade peppermint tea

Let’s talk about how to dry mint leaves for tea.

I never used to be a peppermint tea kind of lady but in what feels like a lifetime ago (pre kids) my partner and I went on holiday to Morocco.  In the middle of Marrakesh’s bustling main square, Jemaa el-Fna, we found a quiet cafe – a refuge from the searing 45°C African heat and the unrelenting snake charmers.

All the guidebooks warned us against drinking tap water, anything with ice in it, or the freshly squeezed orange juice served ubiquitously all over the square, for fear of stomach upset, so our options were dwindling.   Boiled water seemed like a safe bet, and besides, the heat had been so intense that we had reached the point where it was so hot we figured we may as well try the hot drink on a hot day trick, because we felt we simply couldn’t get any hotter.

We ordered up some peppermint tea, and what arrived were some pretty little glasses stuffed with fresh mint leaves and some freshly boiled water on the side.  And do you know what?  That tea, on a roaring hot day in what felt like the busiest place in the world really hit the spot.  We ending up in that cafe many times during our time in Marrakesh, drinking their fresh peppermint tea.

Since then we’ve grown peppermint in our garden for the purpose of having some fresh peppermint to hand to make tea with.  Which is all well and good in the summer, but in Scotland in winter doesn’t really work.  Here I’ve resorted to tea bags, but after the whole plastic in tea bags thing I’ve been thinking about how to de-plastic my tea.

Right now our mint plant is growing so vigorously that we have an over abundance of fresh peppermint – more than I can possibly drink – so I have been drying mint leaves in the oven to store for the winter.

Some people hang their herbs up to dry but with a lack of space and a lack of a warm dry space, I prefer to dry mine in the oven.  If you’re in a similar predicament here’s how to dry mint leaves for tea in the oven.

how to dry mint leaves for tea

How to Dry Mint Leaves for Tea

How To Dry Mint Leaves for Tea

Ingredients

  • Fresh mint leaves
  • Clean dry jar

Instructions

  1. Preheat your oven to 80°C
  2. Pick the peppermint stalks (I cut just below the last leaf) and place in a colander.
  3. Give the colander a good shake to remove any beasties, and then give the stalks a wash under cold running water.
  4. Gently dry the leaves using a tea towel and remove any discoloured leaves.
  5. Spread the stalks out on a baking tray and bake in the oven for around 1.5 hours - keeping an eye on them to ensure the leaves don't burn.
  6. You can tell the leaves are fully dried out when the leaves become very crisp and brittle. When they are sufficiently dry remove from the oven and gently remove the leaves from the stalks, placing the leaves in a clean dry airtight jar.  I then compost the stalks.

Your mint will store for at least 12 months if kept in a cool dark cupboard.

Rather than cutting up the whole of my peppermint plant, I’ve been cutting an oven dish worth of leaves every week or two, to allow for new growth so as to keep me in fresh leaves for tea over the summer, and to build up a nice stock of dried mint for winter time.

To serve I add one to two teaspoons of dried leaves to either a strainer, infuser, teapot, or reusable teabag (whatever you’ve got, basically), then add boiling water, and allow it to infuse for a few minutes before drinking.

drying peppermint leaves in the oven

dried peppermint leaves