Quorn Vegan Tikka Masala Challenge
Forest Green Rovers players score high with our Vegan Quorn Tikka Masala Cook-off with a little help from our Home Economist Kate Snow.
We challenged the players at Forest Green Rovers (first Vegan Football Club) to take their skills from the pitch to the kitchen, in a Quorn Tikka Masala cook-off Challenge.
The challenge was simply to create the best Quorn Tikka Masala, as demonstrated by our fantastic Home Economist, Kate Snow!
Let's see how Joseph Mills, Dom Bernard, George Williams and Farrend Rawson got on when we put their skills to the test:
The players where judged on their skills, presentation, choice of garnish and name for the dish. The winner was to be decided by the public, voting via the FGR website, choosing who should come out at the top of the Tikka league.
The voting closed last week, and the winner is to be revealed on Friday 19th June! So, keep your eyes on Quorn & FGR social channels to find out who scored the highest.
Alongside announcing the winner, we will be passing the challenge over to the fans, asking them to get involved with the FGR x Quorn challenge to see who can create the best-looking Tikka, the most impressive garnish and finally, the most creative name for their dish.
The winner will be judged by Kate Snow, Home Economist for Quorn, and will be revealed in the coming weeks. The winner has the chance to win several exciting FGR prizes, accompanied by Quorn vouches, and prizes for the runners up.
Fancy giving this dish a try yourself? Full recipe below:
- 1 bag Quorn Vegan Fillets – defrosted
- 400g tomato passata
- 1 vegetable stock cube dissolved in 100ml boiling water
- ½ tsp sugar
- 2 tbsp vegetable oil or rapeseed
- 1 large red pepper, very finely diced
- 1 onion, grated or finely chopped
- 2 cloves of garlic, crushed
- 1 tbsp Tikka Masala Paste
- Large bunch of fresh coriander, finely chopped
- 150ml natural yoghurt alternative
- 200g plain or wholewheat flour
- ¼ tsp salt
- 100ml warm water
- 2tbsp oil – olive or rapeseed
- Bring the tomato passata to a boil with the stock and cook for 8-10 minutes. Add a pinch of sugar.
- Meanwhile, heat the oil in a pan and fry the red pepper and onion for 2-3minutes. Add the garlic.
- Stir in the onion, Quorn and Tikka paste and continue to fry for a further 5-6 minutes
- Add the tomato passata and vegetable stock . Cook for a further 2 minutes. Stir in the coriander and yoghurt.
- Place the flour and salt into a large bowl. Add the water and oil and using a flat bladed knife mix to bring the flour together, then use your hands to bring it into a ball.
- Tip onto a clean surface and knead for 2-3 minutes, stretching the dough.
- Cover and leave to rest for 15 minutes
- When ready to cook, divide dough into 4 equal balls and roll out into ovals, they don’t need to be exact.
- Heat a non-stick frying pan and cook one side of the bread for 1-2 minutes then flip over and cook the other side. When cooked the bread should be golden in colour with a few darker spots of brown.
If your pan is not non-stick, brush with a small amount of oil before frying.
Show us your Quorn Tikka Creations by using #ShowOffYourTikka on social channels!
Keep an eye out find out who scored the highest!