This dish was my go-to comfort food for years as a veggie. Quorn pieces drowned in lemon juice with crispy salad and satisfying crunchy potatoes doesn’t get much better. After 18 months of being Vegan and Quorn being a no go area, I succumbed to the fact that the dish and I had to go our separate ways. But now Vegan Quorn has come into our lives and our love has been re-kindled. I used the fillets, left to de-frost and then cut into pieces but you can get pieces already done or use tofu if you prefer. As for the salad, this is a blank page really but I always go for the ingredients in this bowl and can’t bear to change them as they work so well together. Sweetcorn, beans, jalapeños and carrot would work well too and the list goes on.
INGREDIENTS
1 Vegan Quorn fillet per person
half a lemon
1 tbsp dried mint
rapeseed oil
1 potato cut into bite-sized pieces
Mix of salad: romaine lettuce, watercress, vine cherry tomatoes, radish, cress, cucumber, avocado, fresh mint, chive flowers
- Defrost and chop the quorn and add to a bowl with the lemon, dried mint and a dash of rapeseed oil
- Leave to marinate for 30 minutes if possible
- Boil the potatoes for 5 minutes until fluffy on the outside (Maris Piper works best!)
- Drain and add to an ovenproof dish with enough rapeseed oil to lightly coat
- Bake in the oven for about 20 – 30 minutes until golden and set aside to cool slightly
- Prepare the salad and add to a bowl
- Add the potatoes
- Add the quorn to a frying pan and cook turning so each side becomes crispy
- Add to the salad while still warm and an extra squeeze of lemon juice
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