Recipes
Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces
Serves 4
50 mins
605 cals
(Per serving)
Made with Quorn Vegan Chicken Pieces
High in Protein
Source of Fibre
Low in Saturated Fat
Cook mode (Keep screen awake)
Ingredients
- 150g Quorn Vegan Pieces
- 400g cherry tomatoes
- 1 block vegan feta, we used Violife Greek Style
- 225-250g pasta
- 4 cloves garlic
- 1 tbsp oregano
- ½ tsp chilli flakes
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 bunch fresh basil, chopped
Method
- Preheat oven to 200 degrees celsius
- In a deep baking dish, combine the frozen Quorn Vegan Pieces, cherry tomatoes and garlic cloves with ½ tbsp oregano, chilli flakes, salt and pepper and olive oil until well mixed
- Create a well in the middle of the dish and slot in the vegan feta. Top with the remainder of the oregano and a drizzle of olive oil and bake for around 30 minutes until the tomatoes begin to brown
- Meanwhile, cook your pasta and drain
- Combine pasta to baked vegan feta mixture with the fresh basil and serve!
Recipe by Gnawgie
Recipe Inspiration
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The nation has spoken
(5)
5 out of 5 stars
Ellie
5 out of 5 stars
Really easy and so tasty! We swirl in a few balls of frozen spinach too and use slightly less tomatoes for a bit of range.
