We’ve heard about Quorn TM, an excellent meat-free protein alternative for vegetarians, and vegans. It tastes just like meat and with it you can make practically any dish that usually comes with meat, but without the cholesterol. But did you know that it’s also a great ingredient if you are going gluten-free? It’s made of Mycoprotein (part of the fungi family), that is a more sustainable and it only has 2% saturated fat, and it contains no gluten. Here’s a fantastic recipe to try that you can share with your whole family, if you are watching your gluten intake.
200g Quorn TM Meat-Free Grounds
2 tbsp Olive Oil
1 piece Onion, minced
2 cloves Garlic, crushed
200g Mushrooms Porcini
or Chanterelle, diced
1 tbsp Tomato Paste
1 tbsp Tomato Ketchup
400ml Tomato Basil Sauce or crushed tomatoes
1 tbsp Vegetarian Worcestershire Sauce
1 piece Vegetable Bouillon Cube, dissolved in 150ml hot water
1 tsp Dried Oregano
Salt and pepper to taste
300g Spaghetti, cooked
Hard cheese (Parmesan or Grana padano)
In a pan, sauté the onions, garlic over medium heat until translucent. Add in the mushrooms. Cook for another 2-3 minutes. Add the Quorn Grounds, tomato sauce, tomato paste, ketchup, Worcestershire sauce, vegetable stock, and season with salt, pepper and oregano to your liking. Stir to combine well, on high heat. Cover and simmer for 8 to 10 minutes.
Serve sauce over pasta with grated Parmesan cheese. Enjoy!