Vegetarian Recipes
Quorn Meatless Deconstructed Shepherd's Pie
Serves 4
15 mins
396 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
- For the spicy Quorn Grounds filling:
- 10.58 oz (300 g) frozen Quorn Grounds
- Drizzle olive oil
- 1 red onion, chopped
- ½ tbs. mild chilli powder
- ½ tbs. chipotle paste
- 3½ tbs. (50 g) tomato paste
- 1 x 14 oz (400g) can chopped tomatoes
- ¾ cup (200 ml) vegetable stock
- ½ green pepper, diced
- ½ red pepper, diced
- 1 x 15 oz (400 g) can kidney beans, drained and rinsed
- 1.76 oz (50 g) corn
- 0.35 oz (10 g) cilantro, chopped
-
For the burritos:
- 4 soft tortilla wraps
- 2 tbs. mayonnaise
- 1 cup (150 g) cooked pilau rice
- 12 Romaine lettuce leaves
- ½ red pepper, sliced
- ½ green pepper, sliced
- 1 avocado, sliced
- A handful fresh cilantro
-
To serve (optional):
- A dollop of yoghurt
- Lime wedges
Method
For the spicy Quorn Mince filling:
- Heat a non-stick skillet over medium heat. Add olive oil. Add Quorn Grounds and red onion. Sauté for 2 minutes.
- Add the chili powder, chipotle paste and tomato paste. Stir to combine and cook for 1 minute. Add the chopped tomatoes and stock. Stir well and bring to a simmer. Simmer for 5 minutes. Add the diced peppers, kidney beans and corn. Stir to combine and simmer for a final 2 minutes.
- Remove from heat and stir though the chopped cilantro. Let cool while you prepare the burrito fillings.
For the burritos:
- Spread mayonnaise on each wrap. Next, layer Romaine leaves on top. Add a few spoonfuls of spicy Quorn Grounds on top. Top each wrap with rice, sliced peppers and avocado.
- Tightly wrap each burrito by folding in the top and bottom of the wrap then tightly rolling the burrito starting from one side.
- Heat a non-stick pan over medium heat. Place the burritos seam side down in the pan and cook for 1-2 minutes (this warms the burrito and helps seal the wrap). Roll over and cook the top of each burrito for 1-2 minutes. Remove from the pan and cut each burrito in half using a serrated knife.
To serve (optional):
- Serve the burritos with a dollop of yoghurt and lime wedges.
Chefs tip
To help roll the burritos, place the wrap onto a sheet of wax paper. Roll the burrito, then wrap in the wax paper. Tightly twist the ends of the paper.
Recipe Inspiration
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Vegetarian RecipesQuorn Meat Free Mediterranean Grounds & Lentils Burgers
Serves 6
18 mins
172 cals
(Per serving)
