This meat-free Moroccan Quorn Meatloaf with Creamy Harissa Dressing is bursting with wonderful flavours.
![Moroccan Quorn Meatloaf with Creamy Harissa Dressing [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/12/Moroccan-Quorn-Meatloaf-with-Creamy-Harissa-Dressing-vegetarian-by-The-Flexitarian-v83-683x1024.png)
This meat-free Moroccan Quorn Meatloaf with Creamy Harissa Dressing is bursting with wonderful flavours. Not too sweet and not too spicy (you can always add more harissa if you like), it is made with minced Quorn that I also use to make this Quorn chilli recipe.
Since being invited to cook in the Quorn kitchen earlier this month where I prepared this Chicken Style Pieces and Leek Pie, I have been experimenting with Quorn.
Made from mycoprotein, Quorn is high in protein, fibre while being low in fat. It is very easy to cook with and really versatile.
This meatloaf got the thumbs up from the whole family. You can eat it hot, cold or at room temperature. It makes also a great leftover for lunchboxes the next day.
![Moroccan Quorn Meatloaf with Creamy Harissa Dressing [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/11/Quorn-Moroccan-Meatloaf-with-Creamy-Harissa-Dressing-vegetarian-by-The-Flexitarian-v8-300x300.jpg)
Moroccan Quorn Meatloaf with Creamy Harissa Dressing [vegetarian]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 350 g quorn mince
- 200 g carrots
- 1 celery stalk
- 4 organic eggs
- 150 g fine breadcrumbs
- 2 Tbsp tomato paste
- 1 Tbsp grated ginger
- 1 onion
- 3 garlic cloves – crushed
- 1/2 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/4 to 1/2 tsp harissa paste
- 1 tsp turmeric
- juice of 2 lemons + 1 zest
- 75 g raisins
- 75 g chopped pistachios
- 2 Tbsp chopped fresh mint
- 2 Tbsp chopped fresh coriander
- 75 ml vegetable stock [around 5 Tbsp]
- salt & pepper
- olive oil
FOR THE HARISSA DRESSING:
- 100 g plain or Greek yoghurt
- 2 Tbsp chopped fresh coriander
- juice of 1 lemon
- 1 tsp harissa paste
- 1 garlic clove – crushed
Instructions
- Heat some olive oil in a large casserole.
- Add the finely chopped onion and 3 crushed garlic cloves. Add the ginger, tomato paste, cinnamon, cumin, ground coriander, paprika, turmeric, shredded carrot and finely diced celery stalk. Fry gently until soft.
- Preheat the oven 200°C / 400°F / Gas mark 5. Line a 2lb / 900g / 24 x 14cm loaf tin with baking paper.
- Add the Quorn mince to the casserole along with the vegetable stock, chopped pistachios, raisins, breadcrumbs, harissa and lemon zest. Mix well. Remove from heat.
- Mix in the beaten eggs. Blend well. Add the chopped mint, chopped coriander, lemon juice. Season to taste.
- Pour the mixture into the loaf tin. Make the top even using a spatula.
- Cook in the oven for 40 mins. Check it at around 30 mins and cover loosely with some foil if the top is too brown.
- In the meantime make the harissa dressing. Mix together yoghurt, 1 crushed garlic clove, 2 Tbsp chopped coriander, 1 tsp harissa paste (to taste) and 1 lemon juice. Season to taste.
- Once cooked leave the meatloaf to cool in the tin for 10 mins.
- Serve hot, cold or at room te
Nutrition
Find this recipe online:
Moroccan Quorn Meatloaf with Creamy Harissa Dressing [vegetarian]
https://theflexitarian.co.uk/recipe-items/moroccan-quorn-meatloaf-with-creamy-harissa-dressing-vegetarian/
I cannot wait to see your posts!
Other things you might like
I ENJOY COOKING,AND YOUR RECIPES GIVES ME IDEARS OF MY OWN TOO. THIS VEGGIE LOAF IS JUST THEE DISH TO HAVE ON A WINTER’S EVENING WITH FRIENDS OR EVEN SOLO WITH A GOBLET OF GOOD PORTUGUESE RED OR WHITE WINE…I’ LL DRINK TO THAT,,QUERINO
Glad you enjoyed it. Annabelle