INGREDIENTS 400g 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 METHOD 1. 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 200 o C/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 Follow quornfoods Good source of protein Source of dietary fibre Low in fat GLUTEN FREE* Serves 10 Preparation time 15 mins Cooking time 45 mins
12
Embed
QUORN SPINACH LASAGNE...1tbsp cumin seeds 3 cloves garlic, finely chopped 2tsp ground ginger 2tbsp medium curry powder 700ml hot vegetable stock 350g sweet potato, diced into 1cm cubes
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
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
Good source of proteinSource of dietary fibreLow in fatGLUTEN FREE*
Serves 10 Preparation time 15 mins Cooking time 45 mins
INGREDIENTS400g Quorn mince
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
Quorn™ and the Quorn logo are trademarks of Marlow Foods Ltd
Discover more delicious Quorn recipes at www.quornfoodservice.co.uk
Serves 10 Preparation time 10 mins Cooking time 36 mins
Follow quornfoods
Good source of proteinSource of dietary fibreLow in fatGLUTEN FREE*
INGREDIENTS500g Quorn steak strips
2tbsp vegetable oil
250g onion, roughly chopped
50g garlic puree
200g carrots, finely diced
200g frozen peas
600ml vegetable stock
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
Quorn™ and the Quorn logo are trademarks of Marlow Foods Ltd
Discover more delicious Quorn recipes at www.quornfoodservice.co.uk
Serves 10 Preparation time 10 mins Cooking time 30 mins
Follow quornfoods
Good source of proteinSource of dietary fibreLow in fatGLUTEN FREE*
INGREDIENTS500g Quorn pieces
2tbsp vegetable oil
350g onions, chopped
1tbsp cumin seeds
3 cloves garlic, finely chopped
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
Quorn™ and the Quorn logo are trademarks of Marlow Foods Ltd
Discover more delicious Quorn recipes at www.quornfoodservice.co.uk
Serves 10 Preparation time 10 mins Cooking time 26 mins
Follow quornfoods
Good source of proteinSource of dietary fibreLow in fatGLUTEN FREE*
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
Quorn™ and the Quorn logo are trademarks of Marlow Foods Ltd
Discover more delicious Quorn recipes at www.quornfoodservice.co.uk
Serves 10 Preparation time 10 mins Cooking time 35 mins
Follow quornfoods
Good source of proteinSource of dietary fibreLow in fatGLUTEN FREE*
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
Quorn™ and the Quorn logo are trademarks of Marlow Foods Ltd
Discover more delicious Quorn recipes at www.quornfoodservice.co.uk