Recipes

No-meat meat ball ragout!

This is another quick and easy lunch or dinner recipe – it can be served with pasta, rice, cauliflower rice or just on its own! There are lots of veggie meat balls out there – I’ve used the Birdseye ones for this but I’ve also used the Quorn ones in the past. Even if you’re not vegetarian they’re a great way to cut calories without feeling like you are!

I cook up a batch for the week and then it’s nice and easy to quickly heat it up for dinner (or lunch!).

Use fresh or frozen veg (or any leftover veg you have will work well) – I happened to have peppers and mushrooms so they went in, but courgettes, aubergines etc would also work well.

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 at least 6 at about 227 cals per portion.

You will need:

2 packs of no-meat meat balls

2 cans chopped tomatoes (400g each)

2 small onions (or 1 large)

2 peppers

Handful of mushrooms (or any veg you like)

1 tbsp concentrated tomato purée

1/4 tsp smoked Paprika

1 tsp mixed herbs

1/2 tsp cayenne pepper

2 vegetable stock cubes

1/2 tsp Worcestershire sauce (optional)

1 tbsp marmite (optional)

A dash of Balsamic vinegar

Salt and pepper

Chop the veg. Heat a little oil in a pan, add onions first and allow to soften, then the peppers, mix and allow to soften.

Add the no-meat meat balls to the pan allow to brown. Then add the mushrooms and any other veg you’re using. Be gentle with the mixture as otherwise the meatballs will break up.

Cook for a couple of mins until the veg start to soften and then add the chopped tomatoes and tomato purée . Stir well and bring to a slow simmer. Add the stock cubes, all the spices, balsamic vinegar, marmite and Worcestershire sauce and stir well.

Bring to a simmer and allow to cook through for about 10-15 mins.

Serve on its own, with green veg and grains, pasta etc.

Enjoy 🙂

Xx

Recipes

Veggie ‘steak’ casserole

I spotted these quorn veggie steak strips in the supermarket so thought I’d whip up a quick casserole. This is a another easy weekday dinner option, perfect for the cooler evenings. I cook up a batch for the week and then it’s nice and easy to quickly heat it up for dinner (or lunch!).

I’ve used frozen veg for this one as I was running short on time. Never be afraid to use these sorts of frozen veg – they actually have more vitamins and minerals in than the fresh variety so you’re not doing yourself any harm and they’re brilliant if you’re busy and short of time. Obviously use fresh veg if you prefer. 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 at least 8 at about 223 cals per portion.

You will need:

2 pack of quorn steak strips (or any alternative vegetarian product you fancy)

1320g passata (2 bottles at 680g each, but just get approx the same amount)

1 kg mixed vegetables (either 2 packs (500g each) or 2 onions, 2 carrots, 2 sticks celery, 2 peppers, 2 courgettes, 1 small aubergine)

1/2 tsp Paprika

1/4 tsp chilli powder (optional – adjust for taste)

1 tsp mixed herbs

1/2 tsp cayenne pepper

2 vegetable stock cube

1/2 tsp Worcestershire sauce (optional)

A dash of Balsamic vinegar

1/4 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 onions first and allow to soften, then the carrot and celery. Otherwise add the frozen soffito (onion, carrot and celery) mix and allow to soften.

Add the steak strips to the pan and allow to brown. Then add the pepper, courgette and aubergine (if using a pack then just throw it all in at once once the steak strips have browned).

Cook for a couple of mins until the veg start to soften 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 on its own, with green veg and grains, or with a jacket potato etc.

enjoy 🙂

Xx

Recipes

Veggie Sausage Casserole

This is a another easy weekday dinner option, perfect for the colder autumn and winter evenings. I like to cook up a batch of this up on a Sunday and then it’s a nice easy, warming dinner to heat up quickly during the week. You can obviously use any sausages you like but not only do the quorn ones taste fab, they’re also far lower in calories than ‘normal’ sausages! If you want to save time use a bag of frozen grilled veg, or use any veg you have in the fridge! 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 226 cals per portion.

You will need:

6 quorn sausages

500g passata

300g mixed vegetables (either a pack or 1 onion, 1 pepper, 1 courgette, 1 small aubergine)

1/2 tsp Paprika

1/4 tsp chilli powder (adjust for taste)

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 onions first and allow to soften. Chop the sausages in to slices and add to the pan and allow to brown. Then add the pepper, courgette and aubergine (if using a pack then just throw it all in at once once the sausages have browned).

Cook for a couple of mins until the veg start to soften 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, with a jacket potato or just on its own!

enjoy 🙂

Xx

Recipes

Quorn ‘chicken’ catchyuppy!

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)

400g passata

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.

enjoy 🙂

Xx