![Quorn Summer Casserole with Cucumber & Tomato [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/08/Quorn-Summer-Casserole-with-Cucumber-Tomato-vegetarian-by-The-Flexitarian-v8-300x300.jpg)
Quorn Summer Casserole [vegetarian]
This Quorn Summer Casserole recipe is perfect for a Summer lunch or dinner.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 350 g Quorn Meat Free Chicken Pieces
- 1 large cucumber
- 4 medium tomatoes
- 1 onion - finely chopped
- 2 garlic cloves - crushed
- 1 tsp mustard powder
- 250 ml vegetable stock
- 250 ml single cream
- juice of 1 lemon
- olive oil
- salt & pepper
- fresh parsley
Instructions
- Heat some olive oil in a pan.
- Gently fry the onion, garlic and Quorn Meat Free Chicken Pieces until the onion is soft and golden.
- Peel the cucumber and cut lengthwise. Remove the seeds with a spoon. Cut each half in 1cm [0.4 inches] slices. Then cut each slice in half.
- Cut the tomatoes in quarters and each quarter in half.
- Add the tomatoes and the cucumber to the pan. Top with the vegetable stock. Add the mustard powder.
- Bring to the boil. Lower the heat to medium and cook covered for 10 mins. Remove the lid and cook for another 10 mins.
- Add the cream and lemon juice. Season to taste.
- Add a generous sprinkle of chopped parsley on top.
- Serve straight away with pasta or rice.
Nutrition
Serving: 250gCalories: 208kcalCarbohydrates: 11gProtein: 11gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 338mgPotassium: 332mgFiber: 4gSugar: 4gVitamin A: 1230IUVitamin C: 14mgCalcium: 63mgIron: 1mg