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Quorn Meatless Pieces and Chestnut Loaf

(19)

3 out of 5 stars

Rate this recipe

Meatless nut loaf made with Quorn pieces, chestnuts and cranberries next to a pot of sauce

Try this easy & tasty Quorn Meatless Pieces and Chestnut Loaf recipe Cranberries. Get holiday dinner recipes & meal ideas from Quorn.

Winter Comfort Food Recipes Grounds Italian Food

Serves 4

65 mins

A Little Effort

267 cals
(Per serving)

6g of fat
(Per serving)

Quorn Meatless Pieces packaging

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

  • 2 ¼ cups Quorn Meatless Pieces
  • 2 tbsb oil
  • 1 large onion, finely diced
  • 3 garlic cloves, finely dices
  • 1 ½ tsp sage
  • 2 ¾ cups mixed mushrooms, cleaned and diced
  • 1 vegetable stock cube, dissolved in ¼ cup hot water
  • 1 cup breadcrumbs
  • 1 egg, beaten
  • ½ cup cranberries
  • ½ cup pre-prepared packed chestnuts, diced
  • Season with black pepper

Method

  1. Pre-heat the oven to 380°F. Line a 2lb loaf tin with greaseproof paper.
  2. Heat the oil in a large frying pan over a medium heat and cook the onions for 4 minutes. Add the Quorn Meatless Pieces, garlic and sage then continue to cook for a further 3 minutes, then add the mushrooms and stock and simmer for 5 minutes. Remove from the heat and allow to cook for a few minutes.
  3. Place half of the mixture into a blender and pulse for 1 minute. Add back into the pan along with the breadcrumbs, egg, cranberries and chestnuts and mix well. Season to taste.
  4. Place the mixture into the lined loaf tin pressing firmly down. Cover with a greaseproof paper and bake for 30 minutes, remove the top layer of paper and bake for a further 20 minutes.
  5. Remove from the oven and allow to rest for 10 minutes before serving.
  6. Serve with freshly steamed vegetables.

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Quorn Meatless Pieces and Chestnut Loaf

Try this easy & tasty Quorn Meatless Pieces and Chestnut Loaf recipe Cranberries. Get holiday dinner recipes & meal ideas from Quorn.

Serves 4

65 mins

A Little Effort

267 cals
(Per serving)

6g of fat
(Per serving)

Ingredients

  • 2 ¼ cups Quorn Meatless Pieces
  • 2 tbsb oil
  • 1 large onion, finely diced
  • 3 garlic cloves, finely dices
  • 1 ½ tsp sage
  • 2 ¾ cups mixed mushrooms, cleaned and diced
  • 1 vegetable stock cube, dissolved in ¼ cup hot water
  • 1 cup breadcrumbs
  • 1 egg, beaten
  • ½ cup cranberries
  • ½ cup pre-prepared packed chestnuts, diced
  • Season with black pepper

Method

  1. Pre-heat the oven to 380°F. Line a 2lb loaf tin with greaseproof paper.
  2. Heat the oil in a large frying pan over a medium heat and cook the onions for 4 minutes. Add the Quorn Meatless Pieces, garlic and sage then continue to cook for a further 3 minutes, then add the mushrooms and stock and simmer for 5 minutes. Remove from the heat and allow to cook for a few minutes.
  3. Place half of the mixture into a blender and pulse for 1 minute. Add back into the pan along with the breadcrumbs, egg, cranberries and chestnuts and mix well. Season to taste.
  4. Place the mixture into the lined loaf tin pressing firmly down. Cover with a greaseproof paper and bake for 30 minutes, remove the top layer of paper and bake for a further 20 minutes.
  5. Remove from the oven and allow to rest for 10 minutes before serving.
  6. Serve with freshly steamed vegetables.
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