Vegetarian Recipes
Roasted Veggie and Quorn Meatless Grounds Winter Buddha Bowl
Serves 4
65 mins
661 cals
(Per serving)
Made with Quorn Grounds
Soy-free
High in Protein
High in Fiber
Low in Saturated Fat
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
Ingredients
- 10.58oz Bag Quorn Meatless Grounds
- 1 large potato, peeled and cut into bite-sized chunks
- 6oz cauliflower (medium size), cut into small florets, optional
- 1 jar Madras Curry Cooking Sauce
- 6oz green peas
- 2 handfuls fresh, baby spinach leaves
- Salt and black pepper
Method
Method
- Blanch potatoes and cauliflower for 8-10 minutes.
- Pour the curry sauce into a large pan and heat gently.
- Add the Quorn Grounds, potato and cauliflower to the sauce. Bring to a boil, reduce the heat and simmer for another 10 minutes, stirring frequently.
- Add the peas and spinach and cook for 2-3 minutes. Season as desired.
- Serve the curry with mango chutney, naan and rice.
Recipe Inspiration
See all recipes
Vegetarian RecipesQuorn Meat Free Mediterranean Grounds & Lentils Burgers
Serves 6
18 mins
172 cals
(Per serving)
Vegetarian RecipesQuorn Meatless Deconstructed Shepherd's Pie
Serves 4
15 mins
396 cals
(Per serving)
Vegetarian RecipesVeggie Spring Roll Recipe With Quorn Meatless Grounds
Serves 4
20 mins
233 cals
(Per serving)
The nation has spoken
(1)
5 out of 5 stars
Kath
5 out of 5 stars
I wanted to try something different, and just a tiny bit spicy. This was the perfect dish. I was so happy with it, I made it again! This is definitely a keeper. :D
