Quorn asked me to be their ambassador. I liked the sound of being an ambassador as I reckoned it means I can get people to curtsy and stuff. It also involves free Quorn, so of course I said yes.
As I’ve been vegetarian for over twenty years, I’ve eaten a lot of Quorn and one of their most versatile products is the mince. I’ve used it in enchiladas, lasagnes, tortilla stacks, spaghetti bolognaises, stir fries, cottage pies, Singapore noodles and chilli. The chilli is especially great as you can have chilli with rice, on jacket potatoes or even make a chilli cheese pie (just pour the chilli into a ready made pastry case and bung a load of cheese on top).
Quorn Chilli non Carne (serves loads)
500g pack of Quorn mince
1 tbsp of olive oil
2 garlic cloves, finely chopped
1/2 tsp ground cumin
1 tsp chilli powder
2 bay leaves
400g can chopped tomatoes
300ml vegetable stock
1 green pepper, de-seeded and chopped
400g can kidney beans, drained
1 tsp cornflour
1 tbsp water
salt and freshly ground black pepper to taste
- Heat the oil in a large frying pan. Fry the onion and garlic until soft and golden. Add the Quorn Mince, spices and bay leaves and fry for 3 minutes.
- Add the tomatoes, vegetable stock and green pepper and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Stir in the kidney beans and cook for 5 minutes.
- Mix the cornflour with the water to a smooth paste. Stir into the Quorn chilli to thicken.
- Cook gently for 5 minutes.
- Remove the bay leaves and discard.