Ingredients

  • 175g/6oz Quorn nuggets
  • 1 tbsp vegetable oil
  • 110g/4oz shallots, peeled
  • 1 tin tomatoes
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 2 sticks celery, chopped
  • Coriander and parsley, chopped
  • 1 bay leaf

        Method

        1. Cook the shallots with a bay leaf in the oil in a shallow pan for about 2 minutes.
        2. Add the peppers and celery and continue cooking gently until celery soft.
        3. Add tomatoes and bring to boil.
        4. Add the Quorn nuggets and cook gently until the volume of liquid is slightly reduced.
        5. Add herbs and season. (Alternatively the dish can be cooked in a casserole in the oven after stage 2.)

        For more great ‘Main Meals’, click here.

        Recipe details

        Serves: 4–6

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        20 mins

        More recipes

        • 12 September 2015

          Banana Spread

        • 14 May 2018

          Asparagus, Potato & Broccoli Quiche