100g mushrooms such as mini portabellos, thinly sliced
450ml semi skimmed milk
1 vegetable stock cube
1 tbsp Dijon mustard
100g broccoli florets, blanched in hot water for 2 minutes
75g tinned sweetcorn
75g frozen peas
2 tbsp cornflour, dissolved in 3 tbsp of the milk
50g mature Cheddar, grated
Preheat 1 tbsp of the vegetable oil over a medium/high heat and fry the onions for 3 minutes, stirring frequently. Add the garlic and mushrooms, stir well, cover and cook for 2 minutes, stirring if necessary
Stir in the milk, crumbled vegetable stock and Dijon mustard. Bring to the boil then simmer for 5 minutes
Meanwhile, preheat the remaining 1 tbsp of oil in a large frying pan and cook the Quorn fillets for 5 minutes, turning frequently. Add to the sauce and cook over a medium to high heat for 5 minutes then stir in the broccoli, sweetcorn and peas. Increase the heat, add the corn starch, stirring until thickened. Cover and cook for a further 2 minutes until all ingredients are piping hot. Stir in the grated cheese.
Serve with carrot and swede mash.
Did you know? One portion of your 5-A-DAY is just 80g which is roughly 2 broccoli spears or a handful of mushrooms. Recipes like this one are great for being able to experiment and chuck in any veggies you may have lying around the kitchen.