Tag

recipe

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, Kitchen Staples

AD | Quorn Lime and Coconut Vegan Curry Recipe

lime and coconut vegan curry

Sponsored post

quorn vegan curry recipe

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!

lime and coconut vegan curry

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

Make this delicious vegan lime and coconut curry, made with Quorn Vegan Pieces. The dish is made in one pan in just 20 minutes, making it perfect for a no-fuss, tasty weeknight dinner.
Prep Time 3 minutes
Cook Time 20 minutes
Servings 3

Ingredients

  • 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

Instructions

  1. Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
  2. 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.
  3. 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.
  4. Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
  5. Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
  6. Season with salt and pepper as required.
  7. Serve with rice and garnish with a sprinkling of freshly chopped coriander.

quorn vegan pieces

Enjoy!