Southwest Hotpot with Quorn Pieces

Name: Southwest Hotpot with Quorn Pieces
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300g Quorn Pieces [https://www.quorn.ie/products/chicken-style-pieces]; 180g uncooked long grain rice, rinsed in cold water; 200g tub salsa; 150g sweet potato, peeled and diced; 1 tin kidney beans, rinsed and drained; 400ml vegetable sock; Pinch cayenne pepper; Salt and freshly ground black pepper; 1 tbsp fresh coriander, chopped; 100g Red Leicester cheese, grated; 2 spring onions, sliced

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southwest hotpot with quorn pieces vegetarian recipe

Rustle up a little taste of America’s rich Southwest with this hunger-busting hotpot. Sweet potatoes, rice, salsa, kidney beans and stock cooked gently with Quorn Pieces and cayenne pepper joining the party, this will become a family favourite meal idea. Add a little fresh coriander and cheese to melt on top, and you’ll be more than ready to settle into your ranch for the night.

Winter Comfort Food Recipes Vegan & Vegetarian Fillets & Pieces Recipes

Serves 4

50 mins

Easy

435 cals
(Per serving)

11g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Pieces
180g uncooked long grain rice, rinsed in cold water
200g tub salsa
150g sweet potato, peeled and diced
1 tin kidney beans, rinsed and drained
400ml vegetable sock
Pinch cayenne pepper
Salt and freshly ground black pepper
1 tbsp fresh coriander, chopped
100g Red Leicester cheese, grated
2 spring onions, sliced

Method

In a large pan, pour in the rice, salsa, sweet potatoes, kidney beans and stock. Mix well and cook over a medium heat.
Bring to the boil, stirring frequently, and then reduce the heat to a gentle simmer with the lid on the pan. Cook gently for 15 minutes, stirring occasionally.
Stir in the Quorn Pieces and cayenne pepper, return to a gentle heat for another 15 minutes.
Remove from the heat, add seasoning to taste and run a fork through the mixture; the rice should be fluffy and the sweet potatoes tender. Stir through the chopped coriander. Sprinkle over the cheese and return the lid to the pot to allow it to melt. When ready to serve, sprinkle over the sliced spring onions.