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Jamaican Brown Stew with Quorn Meatless Pieces

A red Dutch oven filled with Jamaican Brown Stew made with Quorn Vegan Pieces, sliced carrots, scotch bonnet chilli, and thyme on a blue background with a dish of plantain on the side.

Turn the vegetables you have at home into a delicious vegan stew with all the flavors of the Caribbean. With Quorn Vegan Meatless Pieces, this Jamaican Brown Stew recipe is a tasty way to reduce food waste and easy to adapt to your favorite veggies!

Serves 4

30 mins

A Little Effort


Quorn Vegan Pieces packaging.

Made with Quorn Vegan Meatless Diced ChiQin Pieces


Excellent source of protein



  • 7 oz Quorn Vegan Meatless Pieces
  • 4 oz Shiitake mushrooms, sliced
  • 1 Carrot, cut into thin rounds
  • 1 Large tomato, diced
  • 1 Onion
  • 2 Cloves of garlic
  • 10 fl oz Boiling water or stock
  • Sprigs of fresh thyme
  • One Scotch bonnet chili, sliced
  • 4 Pimento seeds
  • 2 tablespoons of olive oil
  • 1 tablespoon of brown sugar

Umami Paste:

  • 1 1/2 teaspoon tomato paste
  • 1 teaspoon ketchup
  • 2 teaspoon soy sauce
  • 1 tablespoon of brown sugar
  • 1 teaspoon balsamic vinegar

Corn Starch Slurry:

  • 1 ½ teaspoon corn starch
  • 2 tablespoons sauce from the pan


  1. Start by bringing a deep-based frying pan or casserole pan to a medium/low heat. Add the olive oil, and then add the brown sugar until it creates a caramel, this should take only 30 seconds to 1 minute.
  2. Add the Quorn Vegan Meatless Pieces and allow to caramelize for another 2 minutes, stirring around. If the brown sugar sticks to some of the Quorn Pieces or the pan, that’s ok, as it will be deglazed. Add some of the boiling water or stock here if needed.
  3. Add the mushrooms, onion, tomato, Scotch bonnet, pimento seeds, garlic, and thyme. Add a splash of the boiling water/stock here if needed, and sauté for another 2 - 4 minutes till fragrant.
  4. Add the umami paste and cook for another 4 - 5 minutes, this will take away any of the raw flavor from the tomato paste.
  5. Now add the stock or boiling water to deglaze the pan, making sure you use a wooden spoon to get the brown bits off the pan. Bring to a boil with the pan covered for 5-8 minutes to cook the carrots and then add the corn starch slurry and stir to thicken the sauce. Cook for a further few minutes and then serve alongside some of your favorite sides!

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The nation has spoken


4 out of 5 stars

D. Rich

5 out of 5 stars

Awesome product. Holds seasoning very well.

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