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
- 240g Quorn Vegan Pieces
- 5 tbsp soy sauce
- 3 tsp peri peri seasoning
- 100-150ml water
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- For the dressed salad
- 3 baby gem lettuce, shredded
- 1 heaped tbsp vegan mayo
- 1 tbsp sriracha
- Black pepper
- Juice of half a lime
- For the stir fry vegetables
- 2 red peppers, thinly sliced
- 2 red onions, thinly sliced
- 1 tbsp tomato purée
- 1 tsp cumin
Method
- In a lidded frying pan, heat a little oil on a low to medium heat and fry the Quorn Vegan Pieces for 5 minutes until the pieces start to brown and soften slightly.
- Add the soy sauce to the pan and coat all the pieces evenly, add the water and cover with a lid and simmer for around 10 mins.
- After 10 minutes, remove lid and drain any remaining liquid from the vegan pieces. Add a splash of oil and the dried spices, fry for a couple of minutes until fragrant and the pieces are crispy.
- Meanwhile, heat a little oil in a pan over a medium heat, stir fry the peppers and onion until softened, around 8-10 minutes. Add tomato purée, a splash of water and spices, cook until the sauce has thickened slightly. Set aside.
- For the dressed salad, toss the shredded lettuce in the vegan mayo, sriracha, lime juice and black pepper until evenly coated.
- Serve everything in a bowl with rice of your choice, fresh spring onions and jalapeños.
Recipe Inspiration
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The nation has spoken
(4)
5 out of 5 stars
Jayne
5 out of 5 stars
Lovely and tasty recipe and easy to prepare and cook
