Vegetarian Cacciatore

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I’ve always seen traditional Italian cacciatore recipes and felt that I would really enjoy a vegetarian version. A light meal with my substitute of Quorn pieces that really absorbs the Mediterranean flavours of tomato, garlic and onion. An extremely quick and satisfying meal to make when you back home, from a long day at work! Or for the kids? as believe me, mine went through a whole pot!

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One dish I will be adding to our family favourites’ list and know I will be making time and time again!

INGREDIENTS

300g frozen quorn pieces/soya chunks (pre soaked)
1 punnet closed cup mushrooms
1 tbsp olive oil
1 onion diced
2 garlic cloves minced
200g tomato passata
250g cherry/mini pomodorino tomatoes
½ tsp dried oregano
½ tsp dried basil
½ cup vegetable stock

METHOD

• Heat the oil in a large saucepan, brown off the quorn/soya chunks, onion and garlic

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• Add the tomatoes and mushroons, mix and cook until the mushrooms have released some water

• Season with the basil, oregano and salt. Cook for a further 5 minutes

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• Pour in the vegetable stock, stir in the passata and taste for further seasoning if needed

• Cover and simmer on a low heat for 15 minutes. I served mine with some long grain rice or you can serve it with some granary bread

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