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Quorn and Pepper Ragout
A delicious vegetarian dish. View our selection of vegetarian ready meals and frozen vegetables.
Portions: 4
Ingredients
- 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)
Method
- In the base of a heavy bottomed saucepan, add the rapeseed oil. Add the carrots and cook for approximately 2–3 minutes.
- Make the vegetable stock paste as per manufacturers instructions.
- Add the onions, garlic and oregano and cook until tender. Add the Quorn, tomato puree and the vegetable stock.
- Add the diced peppers and cook for a further 1 minute. Add the chopped tomatoes and cook until the peppers are just tender.
- Check the seasoning.