Vegetarian Cacciatore with Quorn Meatless Fillets

Name: Vegetarian Cacciatore with Quorn Meatless Fillets
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 Quorn Meatless Fillets; 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves of garlic, crushed; 1 cup mixed mushrooms, sliced; 2 tbsp red wine; 1 17oz can tomato puree; 1/2 cup vegetable broth; 3-4 sprigs of rosemary, chopped; 1/4 cup roasted red peppers, cut into strips; 1/4 black olives, halved; Salt and freshly ground black pepper

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Meatless Quorn Fillets chicken cacciatore served in a dish, with one fillet half cut, garnished with olives

Try our delicious vegetarian cacciatore recipe with Quorn Meatless Fillets, onion, mushrooms, red peppers and olives in a tasty tomato sauce. Less than 250 calories per serving, low in saturated fat and high in protein.

Gluten Free Recipes Italian Food Vegan & Vegetarian Cutlets And Pieces

Serves 4

15 mins

Easy

247 cals
(Per serving)

11g of fat
(Per serving)

Gluten free

13 g protein
(Per serving)

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

6 Quorn Meatless Fillets
2 tbsp olive oil
1 onion, finely chopped
3 cloves of garlic, crushed
1 cup mixed mushrooms, sliced
2 tbsp red wine
1 17oz can tomato puree
1/2 cup vegetable broth
3-4 sprigs of rosemary, chopped
1/4 cup roasted red peppers, cut into strips
1/4 black olives, halved
Salt and freshly ground black pepper

Method

Pre -heat 1 tbsp of olive oil in a pan over a medium to high heat and fry the onion gently for 4-5 minutes until beginning to soften, stirring frequently. Add the garlic and mushrooms and cook for a further 2 minutes
Stir in the red wine, tomato puree, vegetable broth and rosemary. Bring to a boil, cover and cook over a medium heat for 15-20 minutes, stirring often
Preheat the remaining oil in a frying pan and cook the Quorn Meatless Fillets for 7-8 minutes then add them to the Cacciatore. Stir in the red peppers and olives. Cook for a further 2 minutes
Taste and season with salt and pepper as required
Serve with pasta and freshly steamed green vegetables