The last of our meat substitutes series covers an old favourite – Quorn. Its a product that comes in different shapes and sizes with different flavour profiles, and has a satisfying texture. This recipe from Green Southwell member Sally is another, wholesome, spicy favourite. It’s quick to make and vegan, without the sour cream
The recipe is great served with wraps, rice or sweetcorn. If its rice you need (or any of a range of staples purchased without plastic) then look no further than the Little Eco Loft on King Street (above the Chocolate Shop). They offer a range of food staples that you can take home in your own container. Just bring something from home, weigh your desired quantity of rice, dried apricots or whatever else takes your fancy from their range and pay for what you take.
There are paper bags if you forget your own container, or you might even be tempted by their range of beautiful glass storage containers. They also sell refills for cleaning products and many other tempting eco-friendly products too.
- 3 tbsp oil
- 1 large cooking onion, diced
- 6 garlic cloves, minced
- 1 red pepper, chopped
- 2 tsp cumin
- 1 tsp smoked paprika
- 2 tsp chilli flakes, or fresh
- 250g frozen Quorn mince
- 1 tbsp soy sauce
- 400g tin of red kidney beans, drained
- 400g tin of chopped tomatoes
- 1 tbsp tomato puree
- Gently fry the onion, garlic, red pepper, cumin, smoked paprika and chilli for about 5min. How much chilli you use depends upon personal taste, and on strength, if using fresh chilli.
- Add the Quorn, stirring until it is thawed.
- Add soy sauce, red kidney beans, tomatoes, and tomato puree. Rinse the tomato can with ½ can water. Stir and simmer gently on a low heat for about 15 mins.
- Serve with wraps or rice and sweetcorn.