Recipes
Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Fillets
Serves 4
70 mins
573 cals
(Per serving)
Made with Quorn Vegetarian Chicken Fillets
No Artificial Ingredients
High in Protein
No Soy
Gluten Free
Low in Saturated Fat
Cook mode (Keep screen awake)
Ingredients
For the Quorn Chicken Arrabbiata:
- 4 Quorn Vegetarian Chicken Fillets
- 1 red onion, sliced
- 3 cloves garlic, crushed
- 100g tomato puree
- 1 x 400g tin chopped tomatoes
- 250ml passata
- Pinch chilli flakes
- 250ml low salt vegetable stock
- 1 handful fresh thyme leaves
For the parmesan dumplings:
- 85g self raising flour
- 40g vegetable suet
- ½ lemon, zest only
- 1 tbsp chopped flat leaf parsley
- 1 tbsp vegetarian parmesan, grated
Method
For the Quorn Chicken Arrabbiata:
- Place the onion, garlic, tomato puree, chopped tomatoes, passata, chilli flakes, stock and thyme into the slow cooker. Place the lid on the slow cooker and cook for 5.5 hours on low or 3.5 hours on high.
For the parmesan dumplings:
-
Place all of the ingredients onto a bowl. Add 4 tablespoons of cold water and mix to form a dough. Divide the dough into 8 and shape into 8 round dumplings.
-
Place the dumplings on top of the sauce. Place the lid back onto the slow cooker and cook for 25 minutes. Add the Quorn Vegetarian Fillets to the slow cooker ensuring they are submerged in the sauce for the final 15 minutes. To ensure the dumplings are fully cooked, insert a cocktail stick into the dumplings and they should come out clean.
-
Spoon into warmed serving dishes and enjoy!
Chefs tip
This dish also works well with Quorn Sausages for a change.
Make the dumplings ahead of time, so they’re ready to add to the Arrabbiata base along with the Quorn Fillets, 15 minutes before serving.
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