quorn spinach lasagne...1tbsp cumin seeds 3 cloves garlic, finely chopped 2tsp ground ginger 2tbsp...

INGREDIENTS400g Quorn mince

3tbsp vegetable oil

2 onions, chopped

2 cloves garlic, crushed

300g frozen spinach, chopped

1tbsp dried oregano

700g tinned chopped tomatoes

1tbsp tomato puree

850ml béchamel sauce

15-20 sheets no pre-cook lasagne verdi

200g grated cheddar cheese

seasoning

METHOD1. Heat the oil and fry the onion and garlic for 5 minutes or until soft.

2. Add the Quorn mince, spinach, oregano, chopped tomatoes and tomato puree. Cover and simmer gently for 10 minutes.

3. Season to taste.

4. Pour a layer of béchamel sauce over the base of an ovenproof dish, cover with lasagne sheets and then half the Quorn mixture.

5. Repeat layers, top with lasagne sheets and finish with the remaining béchamel sauce.

6. Sprinkle cheese over the sauce.

7. Bake at 200oC/gas mark 6 for approx. 30 minutes until the topping is golden brown.

QUORN SPINACH LASAGNE

Quorn™ and the Quorn logo are trademarks of Marlow Foods Ltd

Discover more delicious Quorn recipes at www.quornfoodservice.co.uk

*Quorn mince, Quorn pieces, Quorn steak strips, Quorn strips, Quorn plain fillets, Quorn roast, Quorn frankfurters

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Good source of proteinSource of dietary fibreLow in fatGLUTEN FREE*

Serves 10 Preparation time 15 mins Cooking time 45 mins


2tbsp vegetable oil

250g onion, chopped

50g garlic puree

10g chilli powder

5g ground cumin

5g ground coriander

800g tin chopped tomatoes

15g tomato puree

350ml vegetable stock

250g peppers, finely chopped

5g granulated sugar

500g tin 5 bean salad (drained weight)

freshly chopped parsley to garnish

METHOD1. Heat the oil in a large pan and fry the onions and garlic for 3-4 minutes or until soft. Add the chilli powder, ground cumin and ground coriander and sauté for 2 minutes.

2. Stir in the Quorn mince, chopped tomatoes, tomato puree, vegetable stock, peppers and sugar and simmer for 20 minutes.

3. Taste the sauce for flavour, adjust the seasoning and stir in the 5 bean salad and heat through until core temperature is reached.

4. Just before serving, add the parsley to garnish.

QUORN SPICY BEAN CHILLI





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2tbsp vegetable oil

250g onions, finely chopped

50g garlic puree

150g carrots, finely chopped

150g frozen peas


15g yeast extract, or vegetarian Worcestershire sauce

20g tomato puree

20g reduced salt vegetarian gravy granules

2g mixed dried herbs

2kg mashed potato

METHOD1. Pre-heat oven to 180oC/gas mark 4.

2. Heat the oil in a large saucepan, add the onion and fry gently for 3-4 minutes or until soft.

3. Add the Quorn mince, garlic puree, carrots, peas, vegetable stock, yeast extract, tomato puree, reduced salt gravy granules and mixed herbs. Simmer for 10 minutes.

4. Check seasoning and pour into an oven proof dish.

5. Pipe the mashed potato over the dish and bake in the pre-heated oven for 20-25 minutes until golden or core temperature is reached.

QUORN COTTAGE PIE





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2tbsp vegetable oil

200g onions, chopped

40g garlic puree

100g carrots, finely diced

650g tinned tomatoes, chopped


40g tomato puree

1tbsp vegetarian Worcestershire sauce

1tsp granulated sugar

2tsp oregano

seasoning

METHOD1. Heat the oil and fry the onions, garlic and carrots for 3-4 minutes until soft.

2. Add all the remaining ingredients and simmer, stirring occasionally, for 15-20 minutes until core temperature is reached.

3. Check seasoning.

QUORN BOLOGNESE





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INGREDIENTS10 Quorn sausages defrosted and diagonally sliced into 5 pieces

1tbsp vegetable oil

200ml onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

2 cloves garlic, crushed

2tbsp smoked paprika

1tbsp dried chilli flakes



400g tinned 5 bean salad (drained weight)

seasoning

freshly chopped parsley to garnish

METHOD1. Heat the oil and fry the onions and peppers gently for 3-4 minutes, add the garlic and spices and continue to cook for another minute.

2. Stir in the tomatoes, stock and Quorn sausages, bring to the boil then simmer for 15 minutes.

3. Add the beans and simmer for another 5 minutes. Check seasoning and garnish with freshly chopped parsley.

QUORN SAUSAGE AND BEAN CASSOULET




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2tbsp vegetable oil


3 cloves garlic, finely chopped

3tbsp korma paste

20g tomato puree


1 red pepper, chopped

100g frozen peas

coriander, chopped

natural yogurt

seasoning to taste

METHOD1. Heat the oil in a large pan and cook the onions for 10 minutes until soft and caramelised, add the garlic for the last minute.

2. Stir in the korma paste and tomato puree and cook for a further minute.

3. Add the Quorn mince and the vegetable stock and cook gently for 20 minutes or until most of the liquid has evaporated, stirring occasionally.

4. Add the red pepper, peas and coriander and cook for a further 5 minutes.

5. Check seasoning. Garnish with natural yoghurt and coriander leaves.

QUORN KEEMA CURRY





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INGREDIENTS500g Quorn steak strips

2tbsp vegetable oil

250g onion, roughly chopped

50g garlic puree

200g carrots, finely diced

200g frozen peas


15g yeast extract

20g tomato puree

10g wholegrain mustard

20g reduced salt vegetarian gravy granules

2g thyme

1kg thinly sliced potato, blanched

1tbsp olive oil

METHOD1. Pre-heat oven to 180⁰C/gas mark 4.

2. Heat the oil in a large saucepan, add the onion and fry gently until soft and golden brown.

3. Add the garlic puree, Quorn steak strips, carrots, peas, vegetable stock, yeast extract, tomato puree, wholegrain mustard, reduced salt gravy granules and thyme. Simmer for 10 minutes.

4. Check seasoning and pour into an oven proof dish.

5. Place 2-3 layers of the thinly sliced blanched potato over the dish and drizzle with the olive oil. Bake in the pre-heated oven for 20-25 minutes or until topping is golden and core temperature is reached.

QUORN STEAK GRATIN TOPPED PIE





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INGREDIENTS500g Quorn pieces

2tbsp vegetable oil


1tbsp cumin seeds


2tsp ground ginger

2tbsp medium curry powder

700ml hot vegetable stock

350g sweet potato, diced into 1cm cubes

300g cooked lentils

To garnish

3tbsp plain low fat yoghurt

2 tbsp fresh coriander, chopped

METHOD1. Heat the oil in a large saucepan and fry the onions for about 4 minutes until soft and turning a golden brown colour. Add the cumin seeds and garlic and stir fry for 30 seconds before adding the Quorn pieces.

2. Stir in the ginger and curry powder. Cook for a further 1 minute.

3. Add the vegetable stock and sweet potato. Simmer for 15 minutes or until the sweet potatoes are cooked.

4. Add the lentils and heat through for another 2 minutes.

5. Just before serving top with yoghurt and coriander.

6. Serve with rice.

QUORN SWEET POTATO CURRY





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INGREDIENTSSalad

400g Quorn pieces

2tbsp vegetarian green Thai curry paste

1tbsp vegetable oil

1 small white cabbage, shredded

1 red pepper, chopped

150g green beans cut into 2.5 cm pieces, blanched and refreshed

4 tomatoes, deseeded and chopped

1 mango, peeled and diced

Dressing

1 clove garlic, crushed

1cm piece ginger, peeled and grated

2tbsp soy sauce

60ml olive oil

1 lime, grated rind and juice

2 tbsp fresh coriander, roughly chopped

(plus 30 minutes marinating)

METHOD1. Mix the Quorn pieces and Thai curry paste together in a bowl, then cover and leave to marinate in the fridge for 30 minutes.

2. Heat the oil and stir-fry the marinated Quorn pieces over a moderate heat for 10 minutes until piping hot. Leave to cool.

3. Combine cabbage, red pepper, beans, tomatoes and mango in a large mixing bowl then stir through the cooled Quorn pieces. Leave the mixture in the fridge to chill.

4. When ready to serve, combine all dressing ingredients and drizzle over the salad. Stir well to combine then transfer to a serving plate and garnish with chopped coriander.

QUORN THAI SALAD





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INGREDIENTS500g Quorn pieces

2 large onions, chopped


3tbsp vegetable oil

4tsp ground cumin

2tsp ground coriander

4tsp hot chilli powder


10tbsp natural yoghurt

1 vegetable stock cube

seasoning

200g tinned lentils, drained

1tbsp lemon juice

4tsp chopped fresh coriander

METHOD1. Fry the onions and garlic in the oil for 5 minutes until softened.

2. Add cumin, coriander and chilli powder and cook for 1-2 minutes stirring all the time.

3. Add the Quorn pieces, tomatoes, lentils, yoghurt, stock cube, seasoning and lemon juice.

4. Stir well together and bring to the boil and simmer for 20-25 minutes.

5. Stir in the chopped coriander just before serving.

Serve with rice and naan bread.

QUORN TIKKA MASALA





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INGREDIENTS500g Quorn fillets shredded

1tbsp vegetable oil

20g korma paste

40g vegetarian Thai green curry paste

1tbsp vegetable oil

400g onion, peeled and chopped

50g garlic puree

1tbsp fresh grated ginger

60g fresh coriander

1tbsp fresh, frozen or dried lime leaves (optional)

1½ tbsp ground turmeric

1 vegetable stock cube, crumbled

800ml tinned coconut milk

45g sweet mango chutney

30g fresh basil

350g red peppers, thinly sliced

200g mangetout or sugar snaps, halved

METHOD1. Defrost the Quorn fillets and shred.

2. Mix the marinade ingredients together in a bowl until the shredded Quorn fillets are coated. Transfer to the fridge to marinate for at least 30 minutes.

3. To prepare the sauce heat the oil in a pan then gently fry the chopped onion, garlic and ginger for 5 minutes until softened but not coloured.

4. Add half of the coriander, the lime leaves, turmeric, stock cube, coconut milk and mango chutney. Gently bring to the boil then simmer, covered for 20 minutes. Add the basil and remaining coriander to the sauce for the last 5 minutes of cooking time then remove the pan from the heat and blend until smooth with a hand blender.

5. Meanwhile transfer the marinated shredded Quorn fillets to a baking tray and cook in a moderate oven 180°C/gas mark 4 for 12 minutes. Remove from the oven and reserve.

6. Add the cooked Quorn fillets, red pepper and mange tout to the sauce and simmer for 5 minutes or until the vegetables are just cooked.

QUORN THAI GREEN CURRY




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INGREDIENTS5 Quorn fillets, defrosted

200ml BBQ sauce

Coleslaw

150g white cabbage, finely shredded

150g red cabbage, finely shredded

150g carrot, grated

100g red onion, finely chopped

60g low fat mayonnaise, or natural yoghurt

1tsp dijon mustard (optional)

seasoning

10 brioche buns

METHOD1. Hand shred the Quorn fillets and mix with the BBQ sauce. Leave to marinate for 30 minutes.

2. Mix together all the coleslaw ingredients and season to taste, chill until required.

3. Tip the Quorn onto a baking tray and bake in the oven for 15 minutes at 1800C/gas mark 4 or until core temperature is reached.

4. Divide the coleslaw between the buns and fill with the pulled Quorn fillets.




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PULLED QUORN AND PINK COLESLAW BRIOCHE



quorn spinach lasagne...1tbsp cumin seeds 3 cloves garlic, finely chopped 2tsp ground ginger 2tbsp...

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