Quorn and Pepper Ragout

A delicious vegetarian dish. View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 250g Quorn Pieces
  • 40g Rapeseed Oil
  • 280g White Onions (cut into 20mm dice)
  • 5g Fresh Garlic (chopped)
  • 280g Carrots (peeled and cut into 20mm dice)
  • 280g Mixed Peppers (cut into 20mm dice)
  • 40g Tomato Puree
  • 15g Vegetable Stock Paste
  • 300g Chopped Tomatoes
  • 2g Salt
  • 2g Coarse Ground Peppercorns
  • 5g Fresh Oregano (chopped)


  1. In the base of a heavy bottomed saucepan, add the rapeseed oil. Add the carrots and cook for approximately 2–3 minutes.
  2. Make the vegetable stock paste as per manufacturers instructions.
  3. Add the onions, garlic and oregano and cook until tender. Add the Quorn, tomato puree and the vegetable stock.
  4. Add the diced peppers and cook for a further 1 minute. Add the chopped tomatoes and cook until the peppers are just tender.
  5. Check the seasoning.