Quorn Chicken Style Pieces Tetrazzini
Relatively easy quorn dish that works well, I usually serve with a bed of brown rice.
10 oz uncooked vermicelli
2 tsp vegetable oil
1 packet quorn chicken style pieces
1 small onion, finely diced
1/2 tsp salt
1/4 tsp black pepper
2 tblspns sherry
8 oz mushrooms, sliced
4oz frozen green peas
3/4 cup milk
2/3 cup sour cream
1/3 cup-ish vegetarian parmesan type cheese
1/2 pint strong vegetable stock
Dash of olive oil
1/3 cup dry breadcrumbs
2 tablespoons butter, melted
Preheat oven to 450f, 230c
Cook the pasta according to the packets instructions, omitting salt and fat. Drain well.
Heat oil in a large non-stick pan over medium heat. Lightly sweat the onion for a few minutes, add the quorn chicken style pieces, season evenly. Cook for about 2 minutes on each side.
Add the sherry, and mushrooms to pan. Cover and cook for about 3-4 minutes or until mushrooms are tender.
Combine peas, milk, sour cream, cheese, pasta and vegetable stock in a large bowl. You can cut the quorn pieces into strips if you wanted, add to the mix with a little seasoning, toss the whole mix gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Mix the breadcrumbs and butter in a small dish, tossing to combine. Then sprinkle the breadcrumb mixture over the top.
Bake at 450f, 230c for 12-15 minutes or until bubbly and thoroughly heated.
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