Friday, 31 October 2014

Quorn, Pepper & Mushroom Stir-Fry



Quorn & Corn Stir Fry with Rice

As an almost-lifelong veggie, I've never learnt to cook meat. I don't use meat substitutes much, either, probably because I don't have that base to build on. The other day I found myself looking at recipe ideas from @quornfoods on twitter, and ended up inspired to try this vegetarian chicken & rice stir fry from their website.

I couldn't find the Quorn fajita strips that the recipe recommends, so I used chicken-style chunks instead, which look less striking but still tasted good. I also added some mushrooms (because I love them) and dropped the beans (because I was adding mushrooms). It seems I'm chronically incapable of following a recipe without adaptations.

The original recipe claims to serve 4, so I was going to halve it, but when I laid out the ingredients it looked a bit sparse. I got two generous meals out of these quantities, but perhaps I'm just greedy.

I often serve rice with stir-fried vegetables, but this was my first attempt at stirring the rice into the veg before serving. To be honest, I'm not sure I'd do it that way again - this isn't the most visually appealing of dishes, and serving the rice on the side would give a bit of contrast on the plate.

Still, it might not be beautiful, but it was tasty.

Quorn, Pepper & Mushroom Stir-Fry
Serves 2-3

1 large onion
1 red pepper
150g mushrooms
2 cloves garlic
2tbsp olive oil
200g Quorn chicken-style pieces
200g sweetcorn
50g coconut cream
2tbsp tomato puree
½tsp Spanish paprika
black pepper to taste
100g brown basmati rice (250g cooked weight)
  1. Chop the onion and pepper into thin strips, and slice the mushrooms. Crush the garlic.
  2. Heat the oil in a large frying pan, and fry the Quorn for 5-10 minutes, until golden brown.
  3. Add the vegetables, sweetcorn, and garlic, and continue frying for a few more minutes until the vegetables soften.
  4. Dissolve the coconut cream and tomato puree in 2tbsp boiling water, to make a thick paste.
  5. Add the paste to the stir-fry and season with paprika and pepper.
  6. Cook the rice according to the packet instructions, drain, and stir through at the last minute (or serve on the side).


2 comments:

christine said...

I'm with you on the keeping rice out of the mix - that way you have a choice of what you put in your mouth, as well as the visual improvement:) I'm not sure I would know how to cook meat nowadays, it's such a long time ago that you converted us to a meat free life:) Morrisons' soya based chicken style chunks are good in a casserole xx

Rachel said...

I do eat meat, but when I'm cooking vegan or veggie - which happens quite a lot - I don't bother with meat substitutes. They don't kid me they are meat, and I've not found any that added much to the dish that an extra handful of something else doesn't do as well...
A green salad might be a nice texture/flavour/colour contrast here..

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