Quorn
Recipes
Quorn Kaathi Roll
Sumac infused Quorn Fillets served in a warm tortilla wrap with vegetable rice & a herb & yoghurt dressing.
Serves 10
60 mins
Ingredients
- 10 Quorn fillets, defrosted and torn into pieces
- 100g sumac
- 1 lemon, juice
- 4 cloves garlic, crushed
- 1⁄4 tsp cracked black pepper
- 500g easy cook long grain rice
- 1 litre vegetable stock
VEGETABLES
- 1 tbsp rapeseed oil
- 100g onion, chopped
- 2cm root ginger, peeled and finely crushed
- 400g butternut squash, cut into 1cm dice
- 100g chickpeas in water, drained
- 200g aubergine, cut into 1cm dice
- 200g broccoli, cut into small florets
WRAPS
- 1 tbsp rapeseed oil
- 5 eggs, beaten
- 10 tortilla wraps
CORIANDER DRESSING
- 200g coriander, roughly chopped (1 tbsp reserved for garnish)
- 100ml olive oil
WRAP FILLING
- 100g red onion, finely sliced
- 300g red pepper, finely sliced
- 100g Greek yoghurt
Method
- Pre-heat the oven to 180°C/Gas Mark 4.
- Mix the Quorn Fillets with sumac, lemon juice, half the garlic and black pepper, place on a baking tray and cook in the oven for 10-12 minutes.
- Cook the rice in the vegetable stock until all the liquid has been absorbed. Keep warm.
- Heat 1 tbsp oil in a large pan, add the onion, ginger, remaining garlic and butternut squash and allow to cook for 5-7 minutes until the onion and squash has softened. Stir in the chickpeas, aubergine and broccoli and continue to cook for a further 5 minutes until the vegetables are just soft. Stir in the Quorn mixture.
- Cook the tortillas; heat 1 tbsp rapeseed oil in a frying pan. Meanwhile, place the beaten eggs in a large flat dish and dip the wraps through the mix. Fry each tortilla until golden brown, keep warm.
- Make the coriander dressing; blend the coriander with olive oil and reserve for later.
- Assemble the wraps; dividing the mixtures between each tortilla. Place the cooked rice just off centre on the warm tortilla wrap, then add the Quorn mix next to the rice.
- Dress with red onion and red pepper and coriander then drizzle over the coriander oil and yoghurt.
- Fold the wrap from the bottom up first then bring the top down and fold from the left to the right ensuring it remains tight and roll. Wrap in greaseproof paper and foil and cut on the diagonal.
Tips - keep a 4cm gap around all the way around the edge of the wrap to allow sufficient wrapping without filling falling out. If leaving the top open on the wrap add a bit more dressing and garnish.
