Made with Quorn Vegan Chicken Pieces
High in Protein
Source of Fibre
Low in Saturated Fat
Cook mode (Keep screen awake)
Ingredients
- 1 pack (280g) Quorn Vegan Pieces
- 2 tbsp coconut oil
- 1 medium butternut squash, peeled, seeded and chopped (700g)
- 1 onion, chopped
- 1 tbsp minced ginger
- 1 tbsp minced lemongrass
- 2 cloves garlic, minced
- 1/2 tsp each salt and pepper
- 750ml vegetable stock
- 4 tsp soy sauce
- 1 tsp brown sugar
- 400ml tin coconut milk
- 1 tbsp lime juice
- ½ lime zest
- 2 kaffir lime leaves
- 120g roasted peanuts
- 1/4 cup finely chopped fresh coriander
- 2 tbsp sriracha hot sauce
Method
- Heat the oil in medium saucepan set over a medium heat. Cook the butternut squash, onion, ginger, lemongrass, garlic, salt and pepper for 5-7 minutes until starting to soften. Stir in the stock, soy sauce and brown sugar, then bring to the boil.
- Reduce the heat to medium-low and simmer for 15-20 minutes or until the squash is very tender. Puree until smooth with a hand blender or jug blender.
- Stir in the coconut milk and lime juice and bring back to a simmer. Stir in the Quorn Vegan Pieces and cook for a further 12 minutes.
- Divide between 4 bowls. Top with the peanuts, coriander and sriracha.
Chefs tip
Substitute peanuts with cashews.
Recipe Inspiration
See all recipes
The nation has spoken
(39)
3 out of 5 stars
Sally Fereday
1 out of 5 stars
The recipe was tasty but all of the hard work was ruined as the quorn pieces disintegrated into tiny flecks of quorn, and what remained of the quorn pieces was soft mush that tasted slightly fishy - vegetarian quorn never acted that way before for me, it remained firm - so disappointing
Response from Quorn
Oh no Sally, not we want to hear! Please email us with the details on this one :(
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