Recipes
Vegetarian Arrabiata with Mozzarella-Stuffed Meatballs
Serves 4
45 mins
657 cals
(Per serving)
Made with Quorn Mince
High in Protein
Gluten Free
Low in Saturated Fat
No Artificial Ingredients
High in Fibre
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Mince
- 2 tbsp vegetable oil
- 1 onion, very finely diced
- 2 garlic cloves, very finely chopped
- 2 tsp chilli puree
- 1 tsp smoked paprika
- 400g can kidney beans in chilli sauce
- 3 tbsp tomato puree
- 200ml vegetable stock (made with 1 stock cube)
- Salt and freshly ground black pepper, to taste
- 1 heaped tablespoon fresh coriander, finely chopped
Method
- Heat the oil in a large frying pan, over a medium high heat cook the onion for 3 minutes. Add the garlic, chilli puree and smoked paprika and cook for a further 2 minutes
- Add the kidney beans, tomato puree, vegetable stock and Quorn Mince, simmer for 10 minutes, stirring occasionally
- Season to taste and stir in the fresh coriander
Serve with Nachos over jacket potato or with rice.
Chefs tip
Adding beans like kidney beans or black beans to Quorn Mince helps to bulk out dishes to make your ingredients go even further. You could also add some greens to this dish by stirring in a couple of handfuls of fresh or frozen spinach leaves!
Recipe Inspiration
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(34)
2 out of 5 stars
Sue
4 out of 5 stars
This is the simplest of recipes and much appreciated. I found it to be a little under seasoned, but that was easily remedied.
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