Since I've been vegetarian I've not had a chance to eat many hearty traditional meals any more (such as pies and stews) as vegetarian versions tend not to be on offer in restaurants and pubs. It seems they don't make the effort to "vegetarianise" classic comfort food and seem to prefer offering the usual uninspired 'goats cheese and red onion tart' or stuffed mushroom, which many vegetarians dislike or are completely sick of. Having said that I do usually prefer a lighter meal and I don't often crave traditional pies and heavy meals, as I didn't really enjoy them back when I did eat meat. Though it is nice to have the option sometimes, especially on a cold winters night!
I much prefer this veggie Quorn chicken recipe to any meat or chicken pie I had before I became vegetarian (over 10 years ago!)
This recipe seems to have a long ingredients list but don't be put off as it is mostly store cupboard stuff. It's not too difficult to make but does take a little bit of time, definitely worth it though.
Quorn Chicken Pot Pie
Ingredients:
¾ tsp turmeric
1 leek, chopped
1 small onion, chopped finely
1 clove garlic
2 stock cubes, dissolved in 700ml boiling water
1 pack Quorn chicken pieces, frozen or fresh
2 carrots, cubed small (or they won't cook)
Handful of peas
Handful of green beans
any veg
1 tbsp olive oil
3 tbsp butter, melted
3tbsp plain flour
1½ tsp thyme
Dried herbs
2 bay leaves
½ tsp mustard
Dash of Lea and Perrins
Salt and pepper to taste
1 pack of ready made puff pastry (I paid the extra 30p for the pre-rolled one, lazy!)
Dash of milk/egg
Recipe adapted from The Veggie Mama
Method:
1. Preheat oven to fan 180°c.
2. Saute the leek, onion and garlic in olive oil on a medium/low heat, add the turmeric and cook for 5-10 minutes.
3. Add the stock, bay leaves and dried herbs.
4. Mix the melted butter with the flour into a paste, add some of the cooking sauce to mix out the flour lumps. Then add this mixture to the pan with the stock and stir until incorporated.
5. Add the Quorn pieces, carrots, peas, green beans and any other veg you want. Also add the Lea and Perrins, mustard and any more seasoning to taste.
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| Not a great photo |
6. Cook for 15 or so minutes or until the carrots are nearly cooked and the sauce has thickened.
7. Pour into a large ovenproof dish and cover with the puff pastry, tucking it into the sides. Brush top with milk or beaten egg, and poke a couple of slits in the top with a sharp knife for the heat to escape.
8. Bake for 25 minutes or until the pastry is puffed, risen and browned. Serve with mash and broccoli!
Even my parents who are both meat eaters loved this... Enjoy!
Bella xoxo
