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Recipes for Everyone

Quorn Meatless Chicken Ratatouille

Serves 4
cooking time
35 mins
315 cals * Per Serving
2.5g sat fat * Per Serving

Try this delicious recipe for ratatouille - meat free Quorn Chik’n Tenders cooked with tomatoes, onion, courgette and aubergine.


  • 1 12oz bag Quorn Chik’n Tenders
  • 2 tbsp Olive Oil
  • 1 large onion, finely sliced
  • 1 yellow pepper, deseeded and diced
  • 1 eggplant, cubed
  • 1 zucchini, sliced
  • 2 cloves of garlic, finely chopped
  • 2 large tomatoes
  • 250ml vegetable stock
  • 4 heaped tbsp sundried tomato paste
  • ¼ tsp chilli flakes
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 2 heaped tbsp fresh basil leaves, chopped
  • 1 small 2.5oz can black olives
  • 1 tbsp chopped capers
  • Salt and black pepper to taste
  • Ingredients for the Topping
  • 2 tbsp breadcrumb
  • 1 tbsp vegetarian Parmesan
  • 1 tbsp basil leaves


  1. Preheat the oven to 375F.
  2. Heat the oil in a large sauté pan on a medium to high heat and brown the pepper, eggplant and zucchini then set aside. Fry the onion gently until softened then add the garlic, browned vegetables, vegetable stock, chilli flakes, tomato puree, balsamic vinegar and sugar and heat gently for 5 minutes.
  3. Stir in the Quorn Tenders, tomatoes, basil leaves, black olives and capers and season then bring to the boil and simmer for a further 5 minutes. Pour into an ovenproof container.
  4. Mix the topping ingredients together and sprinkle over the ratatouille. Bake for 15-20 minutes until golden brown.
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