Recipes
Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Pieces
Serves 4
70 mins
2397 kJ
(Per serving)
Made with Quorn Pieces
Low in Fat
Good Source of protein
Good source of fibre
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Pieces
- 2 tbsp rapeseed oil
- 1 onion, cut into 4 pieces
- 3 cloves of garlic
- 2-3 small, green chillies
- 4 sticks of lemongrass, coarse outer leaves removed
- 50g root ginger, peeled
- 3 tbsp Mirin
- 4 tsbp light soy sauce
- 70g fresh coriander, remove leaves from the stems and finely chopped
- 400g tin of light coconut milk
- 4 kaffir lime leaves (optional)
- 2 small courgettes, sliced then each slice cut into 4 pieces
- 125g green beans, blanched in boiling water for 2-3 minutes
- Zest and juice of 1 lime
Method
- Prepare a paste by blitzing the onion, garlic, chillies, lemongrass, root ginger, Mirin, soy sauce and 20g of the coriander in a food processor
- Preheat 1 tbsp of the oil in a pan and fry the paste for 1-2 minutes then add the coconut milk and kaffir lime leaves. Bring to the boil then cover and simmer for 10 minutes
- Meanwhile, preheat the remaining oil in a pan and fry the Quorn Pieces for 5-6 minutes until golden brown, then add the courgette pieces and cook for a further 3-4 minutes. Add to the coconut milk along with the green beans and lime zest and juice. Cook uncovered for 5 minutes then stir in the remaining coriander
Recipe Inspiration
See all recipes
The nation has spoken
(58)
5 out of 5 stars
Seth
5 out of 5 stars
I'm Thai. I ate this for the first time, and I must say, wow! It's spicy, smells like Thai green curry, and was fulfilling. Oh, and... I ordered 20 packs of these :)
United Kingdom
Australia
Danmark
Ireland
New Zealand
Norge
Schweiz
Singapore
Suisse
Suomi
Sverige
United States