Easy quorn casserole.
400g Quorn pieces
2 Onions (Chopped)
200g Mushrooms (Sliced)
400g tin sweetcorn
400ml vegetable stock
2 tbls whole grain mustard
2 tbls cornflour
4 tbls fat Greek Yoghurt
2 tsp Curry powder
Salt and pepper to taste
Soften the onion in a little oil and a drop of water in a large saucepan until soft.
Add the Quorn to heat through and start to brown. Add the mushrooms, sweetcorn, vegetable stock, mustard and curry powder.
Bring to the boil, stir and then cover and simmer for 25 mins. Add seasoning as required.
Blend the cornflower with a little water, stir into the mixture and stir constantly until the mixture thickens and the cornflour is cooked out.
Remove from the heat and stir in yoghurt.
Serve with potatoes, rice or pasta
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