You don’t have to be a veggie to enjoy eating Quorn. Although it’s meat-free, it contains all nine essential amino acids, making it a good source of first-class protein – and it’s low in calories, too.
Here, it’s served with some delicious vegetables on a bed of colourful carrot purée.
Ingredients
250g Plain Quorn fillets, cut into large chunks
200g Carrots, thinly sliced
2 tbsp Virtually fat-free fromage frais
Pinch of grated nutmeg
Salt and freshly ground black pepper
1 tbsp Finely chopped parsley
1 Courgette, cut into chunks
1 Green pepper, deseeded and cut into chunks
100g Button mushrooms
Spray oil
Pinch of sweet paprika
Herb marinade:
Grated zest and juice of 1 lemon
2 Garlic cloves, crushed
2 tbsp Chopped dill
1 tbsp Chopped chives
Freshly ground black pepper
Method:
- Mix all the herb marinade ingredients together in a bowl. Add the chunks of Quorn and stir well to coat them in the marinade. Cover and leave the bowl in the fridge to marinate for 30 minutes.
- Meanwhile, make the carrot purée. Cook the carrots in a pan of lightly salted water until tender. Drain well and blitz in a blender or food processor until smooth. Stir in the fromage frais, nutmeg, seasoning to taste and chopped parsley.
- Thread the marinated Quorn with the courgette, green pepper and mushrooms onto some wooden kebab skewers that have been soaked in water to prevent them burning. Place in a foil-lined grill pan and brush with the remaining marinade. Spray with oil.
- Cook the kebabs under a preheated hot grill for 10–15 minutes, turning them occasionally, until the Quorn is lightly browned and the vegetables are tender.
- Arrange the kebabs on 2 serving plates and dust lightly with sweet paprika. Serve with a mound of carrot purée.
Serves: 2
Prep time: 15 Minutes
Cook time: 30 Minutes
Calories: 200 kcal per serving
Total Fat: 3.7 g