Question:

Anyone know any good recipies using vegetarian alternatives ie. Quorn??

by Guest58532  |  earlier

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I don't often use vegetarian substitutes in my cooking but i have to in a cooking competition. I have another recipe but i'm not sure i will be allowed to enter it. I also don't speak to anyone who will know before next week.

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  1. Hey.

    Here are some good ones -

    Quorn Cottage Pie

    Topping:

    700g (1½ lb) potatoes, peeled and roughly chopped

    225g (½ lb) parsnip, peeled and chopped

    30ml (2 tablespoons) semi-skimmed milk

    Filling:

    15ml (1 tablespoon) olive oil

    1 medium onion, finely chopped

    1 medium carrot, finely chopped

    250g (9oz) Quorn mince

    175ml (7fl oz) vegetable stock

    10ml (1 dessertspoon) vegetarian Worcestershire Sauce - available in large supermarkets or health food shops, alternatively use soy sauce instead

    salt and freshly ground pepper

    Cooking Instructions

    1 Preheat the oven to 180C, 350F, Gas Mark 4  

    2 Boil the potatoes and parsnip until tender. Drain and set aside.  

    3 Meanwhile heat the oil in another pan, add the onion and the carrot and fry gently until the onions are soft.  

    4 Add the Quorn mince, vegetable stock, Worcestershire sauce and seasoning. Place into an oven proof dish.  

    5 Mash the potatoes and parsnip with the milk until smooth, season to taste with the salt and pepper. Place the topping over the Quorn filling and fluff up with a fork.  

    6 Bake for 30-35 minutes until the topping is crisp.  

    7 Serve immediately with a selection of fresh vegetables.

    Serves 4  

    Stir Fried Quorn with Singapore Style Noodles

    175g pack Quorn mince

    3 tablespoons Hoisin sauce

    1 clove fresh garlic, crushed

    2 tablespoon rice wine or dry sherry

    1 red chilli, seeded and finely chopped

    1 tablespoons light soy sauce

    50g (1 ¾ oz) mangetout, halved lengthways

    4 spring onions, trimmed and chopped

    2 blocks dried medium egg noodles

    1 tablespoon vegetable oil

    75g (2 ¾ oz) beansprouts

    125 g (4 ½ oz) pak choi, chopped



    Cooking Instructions

    1 Combine the Quorn, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well. Heat a wok or stir-fry pan, then add the Quorn and stir-fry over a high heat for 2 –3 minutes. Add the mangetout and half of the spring onions and stir-fry for a further minute.  

    2 Meanwhile cook the noodles according to the pack instructions. Drain and toss with the vegetable oil.  

    3 Just before serving, stir the beansprouts and pak choi into the Quorn, allowing the Chinese leaves to wilt slightly. Fork in the noodles and serve immediately, garnished with remaining spring onions.

    Serves 2  

    Quorn Lasagne

    5 ml; (1 tsp)olive oil

    1 medium onion, finely chopped

    110g (4oz) button mushrooms, sliced(optional)

    Salt and pepper

    250g (9oz) Quorn Mince

    8 sheets pre-cooked lasagne

    570ml (1pint) white sauce, made using a packet mix made up with semi skimmed milk

    Jar of Ragu

    50g (2oz) Cheddar cheese, grated

    Cooking Instructions

    1 Preheat the oven to 200C, 400F, Gas mark 6  

    2 Heat the oil in a large pan, add the onion and Quorn and fry until soft.  

    3 Add the mushrooms, Ragu, seasoning and simmer for 5 minutes.  

    4 Add the cheese to the white sauce.  

    5 Arrange the layers of Quorn sauce, lasagne and cheese sauce in a lasagne dish in that order. Finish with a topping of cheese sauce.  

    6 Bake for 25 minutes until the topping is golden brown.  

    7 Serve immediately with a green salad.  



    Quorn can be used as a substitute in many of your favorite dishes.

    All you have to do is replace the meat with the Quorn.

    Here are some more recipes using quorn - http://www.quorn.co.uk/CMSPage.aspx?ssbi...

    Hope this helps.


  2. Quorn turkey roast, with mashed potatoes and a vegetable. Use leftovers on for a 'turkey' sandwich or in soup -

    Vegetarian Chicken Noodle Soup

    6 cups of pure water

    ¾ cup Vegetarian Chicken Soup Base

    6 organic celery stalks, chopped

    1 ½ cups sweet onion

    6 carrots, chopped finely

    1 package organic noodles (rice, corn or barley)

    1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)

    Sauté Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.

    You can also stir-fry Quorn Tenders with olive oil and garlic, add veggies on the side, or Spaghetti noodles.

  3. Check out the Quorn web-site.  They have many delicious recipies.

    http://www.quorn.com/

  4. Felafels

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