Quorn
Recipes
Chilli Con Quorn Poutine
Chilli Con Quorn served on a bed of smoky sweet potato wedges, topped with lime mayo & pickled onions.
Serves 10
85 mins
Ingredients
- 750g Quorn Mince
CHILLI CON QUORN
- 100g courgette, diced
- 100g mixed peppers, diced
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 50g smoked paprika
- 1 tbsp cayenne pepper
- 4 tsp ground coriander
- 1 tbsp ground cumin
- 250g kidney beans, drained and rinsed
- 800g tinned tomatoes
- 1 red chilli, finely diced
- 1⁄2 bunch of coriander
- Seasoning
PICKLED RED ONION
- 250ml white wine vinegar
- 500ml water
- 150g sugar
- 10g cloves
- 2 bay leaves
- 10g peppercorns
- 500g red onion, finely sliced
SWEET POTATO WEDGES
- 1kg sweet potato, cut into wedges
- 10g smoked paprika
- 1 tbsp vegetable oil
- 20g sunflower seeds
VEGAN LIME MAYO
- 200g silken tofu
- 1 lime, juice
- 1⁄2 bunch of coriander
- 100ml water
- Seasoning
GARNISH
- 1 bunch chervil, finely sliced
- 1 bunch parsley, finely sliced
Method
- Pre-heat oven to 180°C/Gas Mark 4.
- For the pickled red onion; combine all of the ingredients other than the red onions into a pan and heat through until the sugar is dissolved. Allow to cool completely, add the red onions and set aside.
- For the chilli; roast the courgettes and mixed peppers in 1 tbsp olive oil. Heat the remaining oil and sauté the diced onion along with the garlic. Add paprika, cayenne, coriander and ground cumin and cook out for 1 minute. Add kidney beans, chopped tomatoes and Quorn Mince. Finish with chilli, chopped coriander and season.
- Forthewedges;tossthesweetpotato and smoked paprika together with the oil and roast in the oven for 20 minutes. Add the sunflower seeds and then roast for a further 3 minutes.
- For the vegan mayo; put all of the ingredients into a food processor with 100ml of water and seasoning. Blitz until it combines to make a mayonnaise type consistency.
- To serve; place the wedges at the bottom of the serving bowl and top with the chili. Garnish with a drizzle of vegan lime mayo, mixed herbs and pickled red onions.
Tips - make the pickled onions the day before and leave overnight.
