I really hope that the new Quorn™ campaign will start raising awareness of meat free products. There have been a lot of articles in the recent press about how eating less meat is one of the best things that can be done to lower one’s carbon footprint. When you read the statistics of how much water and feed is required to produce a kilo of beef, as opposed to a kilo of veg, it’s shocking to see the difference. Even if people go meat free one day a week, this would make a huge difference. It’d be interesting to hear other peoples’ opinions on this issue!
When my freezer broke down a few months ago, I was bringing in all sorts of things for the people at the office to eat for lunch. Two of the items were leftovers with Quorn as the principal ingredient, and were particular hits. One friend was extremely impressed with Quorn as she had never had any kind of meat substitute before. The first was a Quorn curry, made to a chicken recipe out of a cookbook but this Quorn Korma recipe on the website works brilliantly too. The other is my household’s favourite Sunday lunch, Quorn, Mushroom and Guinness Pie. Every time I make this, it’s always a big hit and if there are any leftovers, we always argue about who gets them for lunch on Monday!
Recipe
Ingredients
1 large onion or leek, sliced
250g chestnut mushrooms, sliced
350g packet of Quorn Chicken Style Pieces
1 can or bottle of Guinness
Vegetable gravy granules
or Small pot of single cream and a few tablespoons of white flour
1 packet of puff pastry
Method
Fry the onion or leek in a little oil until starting to soften, then add the mushrooms and stir fry until cooked.
Add the contents of the packet of Quorn Chicken Style Pieces, and cook for a few minutes before adding the Guinness.
Cook for 15 minutes, then add the gravy granules to thicken the Guinness into a sauce, or the flour to thicken the sauce, then add the cream. The mixture can then be set aside to marinade in the Guinness and be re-heated later if you wish.
Put the Quorn mixture into a casserole dish, then roll out the puff pastry and cut to fit the casserole dish if necessary. Cook for about 25 minutes at 220 degrees C until the pastry is golden and risen.
Serve with roast potatoes and all the trimmings.
Any leftovers can be frozen to eat another day.
7 Comments
Well this sounds interesting, I shall try this next weekend and report back
I first tried Quorn when I joined Slimming World, since then I have found Quorn foods to be a fabulous range of low fat foods.
Whilst I agree that quorn is a great product and vegetarianism certainly is the best choice environment-wise but do bear in mind that Guiness is NOT vegetarian and therefore this recipe will not be suitable for a lot of quorn’s customer base.
I will try out this recipe and get back to you. I am not a vegatarian, I just like to eat healthy foods and quorn is so easy to cook.
Hello!
Very Interesting post! Thank you for such interesting resource!
PS: Sorry for my bad english, I’v just started to learn this language
See you!
Your, Raiul Baztepo
you don’t need to use vegetable gravy granules, good old bisto will do, this is vegeterian, and you could use some red wine instead of the guinness. having said all that, I intend to try the making the pie, you used to be able to buy a Quorn beef style and mushroom pie as a frozen item, which was great, but it seems to have completely disappeared. anyone know anything about this?
Trying this recipe for Christmas Day! Will let you know how I get on…
Thanks!