Quorn
Quorn Meat Free Chicken Ratatouille
3.0555555555556 out of 5, 1 based on 18 ratings
Try this delicious recipe for ratatouille - Quorn Pieces cooked with tomatoes, onion, courgette and aubergine.
315 Cals
Per serving
Serves 4
35 mins
Ingredients
- 350g Quorn Pieces
- 2 tbsp Olive Oil
- 1 yellow pepper, deseeded and diced
- 1 aubergine, cubed
- 1 courgette, sliced
- 1 large onion, finely sliced
- 2 cloves of garlic, finely chopped
- 2 large beef tomatoes, diced
- 250ml vegetable stock
- 4 heaped tbsp sundried tomato paste
- ¼ tsp chilli flakes
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 2 heaped tbsp fresh basil leaves, chopped
- 60g black olives, chopped
- 1 tbsp chopped capers
- Salt and black pepper to taste
- Ingredients for the Topping
- 2 tbsp breadcrumb
- 1 tbsp vegetarian Parmesan
- 1 tbsp basil leaves
Method
- Preheat the oven to 190C/375F/Gas Mark 5
- Heat the oil in a large sauté pan on a medium to high heat and brown the pepper, aubergine and courgette then set aside. Fry the onion gently until softened then add the garlic, browned vegetables, vegetable stock, tomato puree, chilli flakes, balsamic vinegar and sugar and heat gently for 5 minutes
- Stir in the Quorn Pieces, tomatoes, basil leaves, black olives and capers and season then bring to the boil and simmer for a further 5 minutes. Pour into an ovenproof container
- Mix the topping ingredients together and sprinkle over the ratatouille. Bake for 15-20 minutes until golden brown
