This is an adaptation of an old favourite of mine. It’s actually a cacciatore but I always used to call it catchyuppy as a child so the band has stuck! I used to use left over roast chicken for this (and you obviously can too) but this version is vegetarian and lower in calories, but still just as yummy and filling! It’s also quick and easy to make.
I like to use the quorn chicken fajita strips in this but you can use any of the chicken pieces if you prefer. You can use any veg you like and if you’re short on time you can use the frozen packs of roasted veg (they usually contain courgette, pepper, onion, aubergine). Also it’s worth noting that Lea & Perrins Worcestershire sauce contains anchovies so if you’re vegetarian then double check – Biona and other companies make one without the use of animal products and it’s widely available.
This serves 4 at about 270 cals per portion.
You will need:
Approx 300g quorn chicken (2 packs of fajita strips)
300g mixed vegetables (either a pack or 1 onion, 1 pepper, 1 courgette, 1 small aubergine)
1/2 tsp Paprika
1 tsp mixed herbs
1/2 tsp cayenne pepper
1 vegetable stock cube
1/2 tsp Worcestershire sauce (optional)
1/2 tbsp Balsamic vinegar
1/2 tsp of sugar
Salt and pepper
If using fresh veg then prepare it and chop it up. Heat a little oil in a pan, add the onions and pepper first, allow to soften then add the courgette and aubergine (if using a pack then just throw it all in at once). Add the quorn chicken and allow to brown a little.
Cook for a couple of mins and then add the passata. Stir well and bring to a slow simmer. Add the stock cube, all the spices, balsamic vinegar and Worcestershire sauce and stir well. Add the sugar (this brings out a richer tomato flavour).
Bring to a simmer and allow to cook through for about 10-15 mins.
Serve with green veg and grains.