Quorn Ratatouille

Name: Quorn Ratatouille
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350g Quorn Pieces; 2 tbsp Olive Oil; 1 yellow pepper, deseeded and diced; 1 aubergine, cubed; 1 courgette, sliced; 1 large onion, finely sliced; 2 cloves of garlic, finely chopped; 2 large beef tomatoes, diced; 250ml vegetable stock; 4 heaped tbsp sundried tomato paste; ¼ tsp chilli flakes; 1 tbsp balsamic vinegar; 1 tsp sugar; 2 heaped tbsp fresh basil leaves, chopped; 60g black olives, chopped; 1 tbsp chopped capers; Salt and black pepper to taste; Ingredients for the Topping; 2 tbsp breadcrumb; 1 tbsp vegetarian Parmesan; 1 tbsp basil leaves

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A baking dish of ratatouille made with Quorn Pieces and topped with cheese and breadcrumbs.

Try this delicious recipe for ratatouille. Made using Quorn Pieces which are low in saturated fat and high in protein, this easy dish is packed with veggies such as tomatoes, onion, courgette and aubergine.

Quorn Chicken Pieces & Fillets Recipes Healthy Vegan and Vegetarian Recipes Mediterranean-Inspired Vegetarian Recipes

Serves 4

35 mins

Easy

315 cals
(Per serving)

11g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

350g Quorn Pieces
2 tbsp Olive Oil
1 yellow pepper, deseeded and diced
1 aubergine, cubed
1 courgette, sliced
1 large onion, finely sliced
2 cloves of garlic, finely chopped
2 large beef tomatoes, diced
250ml vegetable stock
4 heaped tbsp sundried tomato paste
¼ tsp chilli flakes
1 tbsp balsamic vinegar
1 tsp sugar
2 heaped tbsp fresh basil leaves, chopped
60g black olives, chopped
1 tbsp chopped capers
Salt and black pepper to taste
Ingredients for the Topping
2 tbsp breadcrumb
1 tbsp vegetarian Parmesan
1 tbsp basil leaves

Method

Preheat the oven to 190C/375F/Gas Mark 5
Heat the oil in a large sauté pan on a medium to high heat and brown the pepper, aubergine and courgette then set aside. Fry the onion gently until softened then add the garlic, browned vegetables, vegetable stock, tomato puree, chilli flakes, balsamic vinegar and sugar and heat gently for 5 minutes
Stir in the Quorn Pieces, tomatoes, basil leaves, black olives and capers and season then bring to the boil and simmer for a further 5 minutes. Pour into an ovenproof container
Mix the topping ingredients together and sprinkle over the ratatouille. Bake for 15-20 minutes until golden brown

Did you know? This recipe includes a tsp of sugar which is simply to help balance out the acidity that sometimes can occur due to the addition of tomatoes. It's not compulsory and feel free not to include it if you prefer!