Vegetarian Quorn Kleftiko

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I was intrigued by a dish that I saw on tv. A greek dish ~ a Lamb Kleftiko, slow cooked lamb in the oven with distinctive flavours. So I thought to myself how could I come up with something like that for the Vegetarian. Though not slow cooked this dish really came up trumps!

I’ve never put Quorn that I cook in the oven but the intensity of the leeks and the sweetness of the tomato really infused well with the Quorn. Kleftiko being a Greek dish, I decided to serve it with some tzatziki in a wrap. You could even have it with some flat bread as the tzatziki brings tangyness and moisture to this dish.

Something really healthy, filling and different from the norm! I hope you enjoy! x

INGREDIENTS

350g frozen Quorn™ chicken style pieces
2 leeks finely sliced
2 tomatoes in wedges
Handful of cherry tomatoes halves
3 cloves garlic crushed
1 tsp ground cumin & coriander powder
½ tsp paprika
salt to taste
2 tbsp olive oil

METHOD

• Heat up 1 tablespoon of olive oil in a non stick saucepan and add the quorn pieces, mix thoroughly so all the pieces are coated in the oil. Cover and cook on a low heat for 10 minutes stirring occasionally

• Meanwhile heat up the other tablespoon of olive oil in a non stick frying pan, throw in the leeks and garlic wait until soft on a low to medium heat. Season with the salt

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• Preheat the oven to 180°c/350°f/gas mark 4. Once the quorn pieces are tender after the initial phase, season with paprika and the ground cumin & coriander powder, mix well

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• Add the leeks into the saucepan with the quorn. Combine well and turn out into a baking dish. Dot the wedges of tomato and the cherry tomatoes in between the quorn and leek mixture

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• Place into the oven for 10 minutes, mix through and smash the tomatoes a little to release its juices and bake for a further 10 minutes. The tomatoes will now be soft and tender and the quorn pieces will have crisped up a bit

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• Serve in a tortilla wrap with some home made Tzatziki, don’t worry recipe will appear here soon. Enjoy x

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