Any recipes for vegie Chilli, Spag Bog etc using Quorn or similiar?
Answers:
hi there my 9 yr old daughter is also a veggie heres what a cook for her.
just cook onions, peppers,mushrooms and courgette in a little olive oil in a wok till softened then i add corn mince and fry for a little longer.
for spag bol i add tinned tomatoes, sweet corn and a jar of dolmio or ragu.
for chilly i add tinned tomatoes, kidney beans chilly powder to taste, tomatoe puree and a bit of paparika. my daughter loves it.
it also tastesnice with out the corn minceand just all the veggies i hope his helps .
happy eating!!!
quorn makes excellent spag bol and chilli, i've had that loads of times, we didnt use a recipe book just went ahead and did it, well mum anyway! Maybe if you just look it up on the web they'll be there with lots of other ideas.
Try this one
Preparation Time 10 Minutes
Cooking Time
30 Minutes
Difficulty:
Rating:
Shopping List
Serves 4
• 350g Quorn mince
• 30ml olive oil
• 1 large onion
• 2 garlic cloves
• 5ml dried mixed herbs
• 20ml red pesto
• 60ml tomato puree
• 400g can chopped tomatoes
• 150ml red wine
• Salt and ground black pepper
• Spaghetti to serve
A family favourite made easy. Delicious Quorn Mince is so versatile it can be used in so many dishes. Try your hand at this easy to prepare Spaghetti Bolognese – surprisingly easy and surprisingly delicious too.
Cooking Instructions
1. Roughly chop the onion.
2. Heat the oil in a large saucepan.
3. Add the onion and crushed garlic and fry for 4 - 5 mins or until they begin to soften.
4. Add the Quorn mince and dried herbs and fry for a further 2-3 mins or until lightly browned.
5. Add the pesto, tomato puree, chopped tomatoes and red wine and 150ml water.
6. Season, bring to boil and simmer gently, uncovered, for about 20 mins or until cooked through.
7. Adjust seasoning before serving with cooked spaghetti.
Cooking time 10 to 30 mins its a good easy recipe and I tend to vary the vegetables depending on what i have in.
A mild vegetable chilli topped with cheese on toast,.
Ingredients
4oz Tofu
2 tsp oil
1 tsp mild chilli powder
1 small onion, chopped
1 garlic clove, chopped
1 red pepper,de-seeded and chopped
1 medium aubergine, cubed
2 medium courgettes, sliced
400g can chopped tomatoes
400g can kidney beans, drained
5 slices bread, cut into triangles
55g/2oz gruyère cheese or cheddar, grated
salt and black pepper
Method
1. Heat the oil in a pan and add the chilli powder, onion, garlic and red pepper. Fry quickly for about 5 minutes add the tofu.
2. Stir in the aubergine, courgette, tomatoes, kidney beans, salt and pepper. Bring to the boil, cover and simmer for about 25 minutes. Place in a warmed serving dish.
3.put the grill on high.
4. Toast the bread on one side. Place on top of the chilli, toasted side down.
5. Sprinkle the bread with the grated cheese and grill for about 4-5 minutes until the cheese has melted and is golden brown.
We don't use Quorn as my partner is allergic or something to it. We use soy mince for a number of things.
These recipes below seem to take a while to cook but it takes time to soften the vegetables so come together as a coherent whole. They are pretty easy to make otherwise though.
Chilli non carne or Chilli without meat:
2 tsps ground cumin
1tsp oregano
Chilli powder to taste
I onion chopped
1 Tbsp Peanut or other oil
1 cup carrots diced and cooked: keep the water
1 cup sweetcorn
2 sticks celery, chopped
1 green pepper diced
1 cup Courgette or pumpkin diced
1/2 - 1 cup Soy mince (unflavoured)
Tin of tomatoes (chop them) 400gm or passata.
1x400gm tin beans eg borlotti or pinto or kidney (or do from scratch)
Cheese (grated)
Fresh coriander
Method:
Saute onion slowly in oil with a pinch of salt for about 10 minutes. Add the herbs and spices and saute for 2 minutes. Add the prepared vegetables (not the tomatoes, beans, soy or carrot water) and cook covered gently for another 15 minutes or so or untill things have softened. Then stir in the soy mince and let it pick up flavour. Finally add the beans, tomatoes and carrot water and cook for another 20 minutes. Stir in coriander just before serving, Add cheese at the table to cater for all those different preferences (sigh).
Serve with plain boiled rice.
Vary the vegetables: we do. Depends on what's in the larder and who is eating!
Spaghetti bolonaise ( a vegetarian version):
1 Tbsp Olive oil
1tsp oregano
1 tsp thyme
1 tsp marjoram
2 bay leaves
I onion, chopped
2 cloves garlic chopped
2 carrots finely chopped
1 green pepper finely chopped
1 stick celery finely chopped
1/2 - 1 cup soy mince
1x 400gm can of tomatoes (chopped) or of passatta
Basil leaves or pesto
Tomato puree
Method:
I usually use the food processor to grind up the vegetables to produce a less chunky texture.
Saute onion in oil with a good pinch of salt until soft (about 10 minutes). Add herbs and garlic and cook for another couple of minutes. then add carrots, peppers, celery and cook gently, covered for about 15-20 minutes. then add soy mince, stir in well, add tomatoes and glug of wine if you have it. Cook until sauce is reduced and soy is soft. Season to taste with basil, tomato puree, salt, pepper.
Serve with spaghetti and use some of the cooking water (about a ladle full) to 'loosen' the sauce. Serve with cheese at the table.
We sometimes replace soy with mushrooms. Also sometimes no celery etc so play around with it.
look it up in Delia smiths recipe book
i just use quorn in all recipes that use mince delicious
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