Jamaican Brown Stew with Quorn Meatless Pieces

Name: Jamaican Brown Stew with Quorn Meatless Pieces
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7 oz Quorn Meatless Diced ChiQin Pieces; [https://www.quorn.us/products/quorn-meatless-chicken-pieces]; 4 oz Shiitake mushrooms, sliced; 1 Carrot, cut into thin rounds; 1 Large tomato, diced; 1 Onion; 2 Cloves of garlic; 10 fl oz Boiling water or stock; Sprigs of fresh thyme; One Scotch bonnet chili, sliced; 4 Pimento seeds; 2 tablespoons of olive oil; 1 tablespoon of brown sugar; 1 1/2 teaspoon tomato paste; 1 teaspoon ketchup; 2 teaspoon soy sauce; 1 tablespoon of brown sugar; 1 teaspoon balsamic vinegar; 1 ½ teaspoon corn starch; 2 tablespoons sauce from the pan

(3)

5 out of 5 stars

Rate this recipe

A red Dutch oven filled with Jamaican Brown Stew made with Quorn Vegan Pieces, sliced carrots, scotch bonnet chilli, and thyme on a blue background with a dish of plantain on the side.

Turn the vegetables you have at home into a delicious vegetarian stew with all the flavors of the Caribbean. Search in the back of the fridge or dig around in the pantry to find those vegetables that are nearing the end of the life.

Team them up with Quorn Meatless Diced ChiQin Pieces to create this Jamaican Brown Stew. Our super easy vegetarian stew recipe is a tasty way to reduce food waste and easy to adapt to your favorite veggies. Carrots, broccoli, zucchini - all are welcome in this recipe! Try something different each time you make it.

Caribbean Food

Serves 4

30 mins

A Little Effort

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

7 oz Quorn Meatless Diced ChiQin Pieces
4 oz Shiitake mushrooms, sliced
1 Carrot, cut into thin rounds
1 Large tomato, diced
1 Onion
2 Cloves of garlic
10 fl oz Boiling water or stock
Sprigs of fresh thyme
One Scotch bonnet chili, sliced
4 Pimento seeds
2 tablespoons of olive oil
1 tablespoon of brown sugar

Umami Paste:

1 1/2 teaspoon tomato paste
1 teaspoon ketchup
2 teaspoon soy sauce
1 tablespoon of brown sugar
1 teaspoon balsamic vinegar

Corn Starch Slurry:

1 ½ teaspoon corn starch
2 tablespoons sauce from the pan

Method

Start by bringing a deep-based frying pan or casserole pan to a medium/low heat. Add the olive oil, and then add the brown sugar until it creates a caramel, this should take only 30 seconds to 1 minute.
Add the Quorn Meatless Diced ChiQin Pieces and allow to caramelize for another 2 minutes, stirring around. If the brown sugar sticks to some of the Quorn Meatless Diced ChiQin Pieces or the pan, that’s ok, as it will be deglazed. Add some of the boiling water or stock here if needed.
Add the mushrooms, onion, tomato, Scotch bonnet, pimento seeds, garlic, and thyme. Add a splash of the boiling water/stock here if needed, and sauté for another 2 - 4 minutes till fragrant.
Add the umami paste and cook for another 4 - 5 minutes, this will take away any of the raw flavor from the tomato paste.
Now add the stock or boiling water to deglaze the pan, making sure you use a wooden spoon to get the brown bits off the pan. Bring to a boil with the pan covered for 5-8 minutes to cook the carrots and then add the corn starch slurry and stir to thicken the sauce. Cook for a further few minutes and then serve alongside some of your favorite sides!