So I may not be taking part in #veganuary but I have cut down my meat consumption a lot & am quite proud of myself for doing so ☺️
It’s made me try new foods & put together more varied dinner ideas (that are suitable for my tummy of course!)
I’ve started to use a lot of quorn which I am loving, I buy the frozen packs from Aldi & they’re so quick & easy to use! Perfect for if you want a quick meal, or want to food prep. It also gives me that extra protein so I know I’m getting a good balance between all of the macronutrients!
This recipe can be made vegan, just remove the quorn & swap the cheese 🧀 for a vegan alternative 🌱
If you’re ok with dairy the dish is also fodmap friendly
So here it is, as like most of my dishes the recipe serves 1;
Ingredients;
- 100g Quorn mince (I use the frozen one)
- 1 Carrot chopped
- 75g Aubergine chopped
- 60g Courgette chopped
- 1/4 Massel 7’s vegetable stock
- 1 Tsp oregano
- 1 Tsp mixed herbs
- 150g chopped tomatoes
- 1 medium sized potato, sliced
- A handful of grated cheese (optional) I use Low Low
Method;
- Start by boiling your carrots for 5 minutes
- Once boiled add your carrots and all your other ingredients, (excluding the potato and cheese) to a separate saucepan, add two tablespoons of water
- Simmer gently for 25 minutes, stirring occasionally
- Whilst your quorn and veggies are simmering boil some water and add your sliced potatoes. Cook until soft (around 10-15 minutes) – put your grill on to start to warm up
- Once simmered add your quorn mix to an oven proof dish, top with your cooked sliced potatoes & top with your grated cheese (if using)
- Pop under the grill to crisp to your desire 😋
P.S this can easily be prepped ahead (which is what I done) I pre cooked my quorn veggie mix the day before & added to my ovenproof dish. The following day I warmed the oven at 180• & re-heated. Whilst my mix was re-heating I boiled my sliced potatoes & once cooked added on top of my quorn mix, added the grated cheese & grilled 🧀
