Nutrition >> Quorn and vegetable pie

Quorn and Vegetable Pie

Dinner
  • NF| DF
  • Serves 4
Quorn and Vegetable Pie
  • 350 kcals/serving
  • 15g Protein
  • 20g Fat
  • 30g Carb
Quorn and Vegetable Pie
Quorn and Vegetable Pie
Dinner
  • 350kcal
  • 15g Protein
  • 20g Fat
  • 30g Carb

Quorn and Vegetable Pie

  • NF| DF
  • Serves 4

Ingredients

300g Quorn pieces

1 onion, chopped

2 cloves garlic, minced

200g mixed vegetables (such as peas, carrots, corn)

200ml vegetable stock

2 tbsp flour

2 tbsp olive oil

Salt and pepper to taste

1 sheet puff pastry

1 egg, beaten (for egg wash, optional)

Method

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.

Step 3

Add Quorn pieces and mixed vegetables, cook for 5-7 minutes.

Step 4

Stir in flour to coat the vegetables and Quorn.

Step 5

Gradually pour in vegetable stock, stirring constantly until thickened.

Step 6

Season with salt and pepper.

Step 7

Transfer the mixture to a pie dish. Cover with puff pastry and brush with egg wash.

Step 8

Bake for 25-30 minutes or until the pastry is golden brown.