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Quorn Summer Casserole with Cucumber & Tomato [vegetarian] by The Flexitarian

Quorn Summer Casserole [vegetarian]

This Quorn Summer Casserole recipe is perfect for a Summer lunch or dinner.
5 from 1 vote
DieTARY CHOICEHigh Fibre Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Family Meals, One-pot Meals, Quick & Easy
Cuisine French
Servings 6 people
Calories 208 kcal


  • large pan


  • 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


  • 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.


Serving: 250gCalories: 208kcalCarbohydrates: 11gProtein: 11gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 338mgPotassium: 332mgFiber: 4gSugar: 4gVitamin A: 1230IUVitamin C: 14mgCalcium: 63mgIron: 1mg
Keyword quorn
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