quorn

Pan-fry vegetarian, chicken-style pieces with lime, chilli and garlic, then pile onto seeded tortilla wraps - cool before assembling if packing for lunch

Spicy avocado wraps

generous squeeze juice 0.5 lime

½ tsp mild chilli powder

garlic

olive oil

wraps

avocado

red pepper

coriander

Mix the vegetarian, chicken-style pieces with the lime juice, chilli powder and garlic.

Heat the oil in a non-stick frying pan then fry the pieces for a couple of mins, while you warm the wraps following the pack instructions or if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.

Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken-style pieces, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

Quorn Mince is a midweek meal lifesaver! Keep a bag stashed in the freezer for emergencies and you can have this Easy Quorn Bolognese on the table in just 20 minutes.

Easy Quorn Bolognese

onion (diced)

150 g chestnut mushrooms (diced)

red, yellow or orange pepper (diced)

Quorn mince

vegetable stock cube ((I use Oxo))

oregano

tomatoes ((I use Cirio))

Salt and pepper (to taste)

300 g spaghetti ((or another pasta shape))

Cheddar or Parmesan (or vegetarian Parmesan-style cheese) (grated)

Put the onion and olive oil in a wide, deep saucepan and gently cook the onion, with the lid on for about 5 minutes – until the onion is softened but not brown. Stir occasionally.

When the onions are ready, turn up the heat and add the mushrooms - fry for 2 minutes, then add the peppers and fry for a further 1 minute.

Turn the heat right down again and add the Quorn mince, crumbled stock cube, oregano and seasoning. Fry for 1 minute, stirring continuously and then add the tinned tomatoes. Bring to the boil and then turn right down to a simmer.

Cook your spaghetti according to the packet instructions / your preferences, and when the spaghetti is done the sauce will be too.

Divide the spaghetti between four plates and serve the sauce in the middle. Scatter over the grated cheese and dig in!

This simple mushroom bolognese is vegan-friendly and great for getting the kids involved in the cooking. It packs in flavour and plenty of nutritious veg

Mushroom bolognese

carrot

onion

mushroom

can chopped tomato

herbs

tbsp tomato ketchup

vegetable stock

pack vegan mince

spaghetti

parmesan cheese, to serve for the veggies (optional)

Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.

Heat the oil in a large frying pan, add the onion and carrots and cook over the heat, stirring frequently, for about 10 mins until the onion is soft. Add the mushrooms and stir-fry for a few mins more.

Tip the tomatoes into the pan with half a can of water, the herbs, ketchup and stock, then stir well to make a sauce.

Stir the vegan mince into the sauce, season with salt and pepper, then cover and simmer for 12 mins until the vegetables are cooked and the mixture is saucy rather than wet.

Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions – usually about 9-10 mins – until just tender.

Drain the spaghetti and pile into 4 bowls. Spoon the sauce on top, then generously grate over the cheese. Serve with crusty or garlic bread and a salad.

Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Vegetarian mince replaces meat in this recipe

Spiced mince with couscous

onions

vegetarian mince

tbsp cumin

cinnamon

tsp turmeric

ready-to-eat dried apricots

couscous

lemons, zested

mint

unsalted cashews,

Heat the oil in a large non-stick pan, add the onions and cook gently for 5 mins until they soften. Stir in the vegetarian mince, adding salt and pepper to taste, and spices (unlike meat and poultry, vegetarian mince doesn’t need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 mins.

Meanwhile, make up the couscous following the packet instructions – it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.

Spoon the couscous onto serving plates, pile the vegetarian mince mixture on top and scatter with the cashews.

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Spicy avocado wraps

Easy Quorn Bolognese

Mushroom bolognese

Spiced mince with couscous

Top 4 quorn recipes from across the web

The most viewed quorn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy avocado wraps

Easy Quorn Bolognese

Mushroom bolognese

Spiced mince with couscous

The most viewed quorn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine