Where’s the beef?

RECIPES

Quorn™ Thai Green Curry
Preparation time: 10 minutes
Cooking time: 10 minutes

Serves 4

30ml (2 tbsp) sunflower oil
350g pack Quorn pieces
1 clove garlic, crushed
400ml coconut milk
15ml (1 tbsp) Thai green curry paste
30ml (2 tbsp) fish sauce (or 15ml [1 tbsp] soy sauce for strict vegetarians)
1 level tsp sugar
15 fresh basil leaves (Thai, if possible)

1. Heat the oil in a wok or large frying pan, add the Quorn and crushed garlic and fry until golden, about 3 minutes.
2. Add all the remaining ingredients except the basil leaves and simmer gently for 5 minutes.
3. Add the basil leaves and simmer for a further 2 minutes before serving.

Spaghetti and Fresh Herb Ragout

2 tbsp olive oil
1 large onion, diced
1 clove garlic, finely chopped
salt and pepper to taste
300g Realeat VegeMince
440g tin chopped tomatoes
150ml red wine
200ml vegetable stock
2 tbsp tomato purée
1 tbsp chopped fresh oregano
3 bay leaves
5 heaped tbsp fresh parley
30g roasted pine nuts
spaghetti

1. Measure the oil into a large saucepan and place over medium heat. Sauté the onion in the oil until just tender. Add the garlic and season to taste.
2. Add the VegeMince and stir gently for 2 minutes then add the tomatoes, red wine, stock, tomato purée and herbs (leaving aside some parsley to garnish).
3. Bring the sauce to the boil, cover the pan and allow to simmer for approximately 15 minutes. Meanwhile, cook the spaghetti in a large pot of boiling water.
4. Drain, then gently toss the sauce and pine nuts together with the spaghetti. Sprinkle with remaining parsley and serve.