I try to include protein in every meal as much possible, it’s a great source of energy and keeps you full for longer.
I like to eat vegetarian protein as much as I like non vegetarian protein sources. Vegetarian protein are quorn, soya, chickpeas, paneer and legumes etc. My favourites are soya and legumes. You can find the recipes for these sources on my blog here or on my Instagram account.
So this dish is quorn chunks with lots of vegetables, to be honest I just picked things from fridge thinking I haven’t had them for awhile hehe, so you can guess this dish was just as you go type. Good thing about this is you can do so many varieties. It’s a very simple dish, quick and of course healthy.
I am not keen on quorn, it doesn’t actually have any flavour, that’s why I made a quick chilli sauce to go with it, and love a bit of spice on my food. Had it with wholewheat pasta for complete balanced meal. Check out the recipe below.
Ingredients:
- 50 g Quorn chunks
- 50 g of green beans
- 30 g butternut squash
- 5-7 plum tomatoes cut in half’s
- 1 red onion
- 3 tbsp passata
- 1 tbsp siryacha
- 1 green chilli
- Veg stock cube
- Salt and pepper to taste
Above measurements of ingredients are for an idea you can increase or reduce the quantity to suit you.
Method:
- Take a big pan, spray oil and stir fry veg (except tomatoes) for couple of minutes, add a little salt if you prefer at this stage. I didn’t add salt to vegs
- I used frozen quorn pieces so defrost them first if you using frozen too, then fry in a pan with little salt and pepper
- In a small pan, add passata with same amount of water, add siryacha, chilli, stock. Add salt as needed, I find stock cubes very salty so you might not need any salt at all.
- Pour the sauce over the veg and pasta and enjoy x
Simple Yet Delicious 