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Recipes for Everyone

Quorn Meatless Chicken & Broccoli

Serves 2
cals * Per Serving

This delicious dish is quick and easy to prepare, perfect for a weeknight meal that will satisfy carnivores and vegetarians alike.


  • 1 tablespoon sunflower oil
  • 1 medium onion, diced
  • 2 cloves garlic, peeled and crushed
  • 1 12oz bag Quorn Chik'n Tenders
  • 1 teaspoon Dijon mustard
  • 3 oz button mushrooms, sliced
  • 4 oz broccoli florets
  • 4 oz sweet corn kernels, drained
  • 1 1/2 cup milk
  • 1 vegetable stock cube
  • 2 tablespoons corn starch
  • Freshly ground black pepper
  • 1 oz mature cheddar cheese, shredded


1. Heat the oil in a large frying pan. Saute the onion, garlic, and Quorn Chik'n Tenders for 1 minute.

2. Stir in the mustard, mushrooms, broccoli, and sweet corn. Saute for 2 minutes.

3. Reserve a little milk and crumble the stock cube into the rest, mix well. Pour the stock-flavored milk into the Quorn mixture, stir well and bring to a boil.

4. Mix the reserved milk and corn starch to a smooth paste. Stir into the Quorn mixture, stirring continuously until the sauce thickens. Season generously with black pepper. Remove from the heat.

5. Add the shredded cheese and stir until just melted.

Serve with boiled new potatoes.

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