Recipes
Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces
Serves 4
50 mins
605 cals
(Per serving)
Made with Quorn Vegan Pieces
High in Protein
Source of Fibre
Low in Saturated Fat
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 280g Quorn Vegan Pieces
- 500ml of vegetable stock
- 60g gochujang paste
- 1/2 tbsp korean red pepper flakes (gochuguru)
- 1 tbsp granulated sugar
- 10 tubular rice cakes
- 3 green onions sliced long
- Toasted sesame seeds
Method
- Bring stock to boil before adding gochujang, red pepper flakes, and granulated sugar. Stir well and add in rice cakes and stir gently. Bring heat down to medium and sprinkle 1/3 of the scallion on top.
- Add Quorn Vegan Pieces and gently simmer for 10 minutes until the sauce is thick and shiny.
- To serve, spoon into a bowl and sprinkle with the rest of the scallion and sesame seeds.
Chefs tip
If you are struggling to find the rice cakes, sub for Gnocci! Drop a pack in boiling water for two minutes and add once the sauce is ready.
