Recipes
Quorn Vegetarian Mince Sloppy Joes With Parmesan Crisps
Serves 4
30 mins
331 cals
(Per serving)
Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
High in Protein
No Artificial Ingredients
High in Fibre
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Vegetarian Mince
- 1 tbsp garlic oil
- 1.5 tbsp smoked paprika
- 2 tsp oregano
- 2 tsp cumin
- 0.5 tsp cayenne pepper
- 0.5 tsp chilli flakes
- 3 peppers, chopped
- 200g rice
- 400g (1 tin) chopped tomatoes
- 1 tbsp tomato puree
- 550ml gluten free stock
- 4 tbsp tinned sweetcorn
- 1 large tbsp cream cheese
- Sprigs of fresh coriander, to finish.
Method
- Heat the garlic oil in a large lidded pan and add in the chopped peppers to cook until softened.
- Mix your spices together and then stir it in to coat the peppers.
- Add in the rice and mix well to coat in the spices.
- Pour in the chopped tomatoes, tomato puree and stock, bring to the boil then reduce to a simmer. Pop the lid on and cook for around 30 minutes.
- Stir through the Quorn Mince and the tinned sweetcorn and cook for a further 10 minutes on low with the lid on. If you need to, add a little extra stock.
- Mix through the cream cheese and finish with some fresh coriander on top.
Recipe Inspiration
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The nation has spoken
(6)
5 out of 5 stars
Dougal
5 out of 5 stars
My wife usually does the cooking but I offered to prepare this dish for us. It proved to be a real hit; spicy but not hot and with cabbage it made for a really tasty meal.
Response from Quorn
Chef duties unlocked! Spicy but not spicy, sounds like a perfect Quorn night.
Alison
5 out of 5 stars
Really tasty dish and could substitute many different veg , beans and pulses think quorn sausages sliced and added would work really well too
Response from Quorn
We love your own spin on the recipe!
Janice
5 out of 5 stars
As a newcomer to homemade veggie dishes instead of shop bought, I was really pleased how it tasted, didn’t have any cream cheese so substituted with Greek yogurt. Hubby loved it, said it tasted Mexican ⭐️⭐️⭐️⭐️⭐️
Jeremy
5 out of 5 stars
Really easy to make and comforting winter dish.We use canned chickpeas (sweet corn substitute) and added some spinach.
Kirsty
5 out of 5 stars
Absolutely delicious, and just as tasty when I heated up leftovers for lunch the next day! I might tone the spice down a little for the kids next time, however they still cleared their plates. (I had no sweetcorn so subbed for spinach and it worked perfectly)
