Keen to explore the versatile world of Quorn? Whether you’re whipping up quick weeknight dinners, cozy comfort food, or festive seasonal favorites, these delicious plant-based options have you covered. From hearty mains to light bites, there’s something here for every craving and occasion. Let’s dive into 18 mouthwatering Quorn recipes that will inspire your next kitchen adventure!
Quorn and Mushroom Stroganoff
Grab your skillet for this comforting vegetarian twist on a classic. Quorn and mushrooms create a hearty, savory base that comes together quickly. Perfect for busy weeknights when you need something satisfying.
Ingredients
For the mushroom base:
- 2 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 12 oz Quorn meatless pieces
For the sauce:
- 1 cup vegetable broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add 1 lb sliced cremini mushrooms and cook for 8 minutes until browned and liquid evaporates.
- Add diced onion and cook for 4 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add 12 oz Quorn pieces and cook for 3 minutes until heated through.
- Sprinkle 2 tbsp flour over the mixture and stir constantly for 1 minute to cook out raw flour taste.
- Pour in 1 cup vegetable broth while scraping up any browned bits from the pan bottom.
- Add 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Simmer for 5 minutes until sauce thickens slightly.
- Remove skillet from heat and let cool for 2 minutes.
- Stir in 1 cup sour cream until fully incorporated.
- Return to low heat and warm through for 2 minutes without boiling.
- Stir in 2 tbsp chopped fresh parsley.
What makes this stroganoff special is the creamy, velvety texture that clings to every bite. The smoked paprika adds subtle depth while the mushrooms provide earthy notes. Serve over egg noodles or try it with roasted potatoes for a different twist.
Spicy Quorn Tacos
Mouthwatering plant-based tacos deliver serious heat without the meat. These spicy Quorn tacos come together in under 30 minutes for a satisfying weeknight meal. Customize the spice level to match your preference.
Ingredients
For the filling:
– 1 package (12 oz) Quorn grounds
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup vegetable broth
– 1 tbsp tomato paste
For assembly:
– 8 small corn tortillas
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup chopped cilantro
– 1/4 cup crumbled cotija cheese
– 1 lime, cut into wedges
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 3-4 minutes until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add Quorn grounds to the skillet, breaking up any clumps with a spatula.
5. Cook Quorn for 5-6 minutes, stirring occasionally, until lightly browned.
6. Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper over the mixture.
7. Stir spices into the Quorn until evenly distributed and aromatic, about 1 minute.
8. Mix tomato paste with vegetable broth in a small bowl until smooth.
9. Pour the broth mixture into the skillet, scraping up any browned bits from the bottom.
10. Reduce heat to medium and simmer for 8-10 minutes until liquid is mostly absorbed.
11. While filling simmers, heat a separate dry skillet over medium-high heat.
12. Warm corn tortillas one at a time for 20-30 seconds per side until pliable.
13. Keep warmed tortillas wrapped in a clean kitchen towel to prevent drying out.
14. Remove Quorn filling from heat when most liquid has evaporated.
15. Spoon filling into warmed tortillas, dividing evenly among all 8.
16. Top each taco with shredded lettuce, diced tomatoes, and chopped cilantro.
17. Sprinkle crumbled cotija cheese over the assembled tacos.
18. Serve immediately with lime wedges for squeezing over top.
Vibrant textures contrast the tender spiced filling with crisp fresh toppings. The smoky heat builds gradually while lime juice cuts through the richness beautifully. For extra crunch, serve with tortilla chips or add pickled jalapeños for additional kick.
Quorn and Spinach Lasagna
Oven-ready lasagna sheets make this vegetarian dish surprisingly simple. Quorn grounds provide meaty texture without the meat, while spinach adds freshness. This layered comfort food comes together in under an hour of active prep.
Ingredients
For the filling
– 12 oz Quorn grounds
– 10 oz frozen spinach, thawed and squeezed dry
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– 1/2 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce and assembly
– 24 oz jarred marinara sauce
– 9 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. Squeeze all excess moisture from the thawed spinach using paper towels.
3. Combine ricotta, egg, Parmesan, garlic powder, oregano, salt, and pepper in a medium bowl.
4. Mix the squeezed spinach and Quorn grounds into the ricotta mixture.
5. Spread 1/2 cup marinara sauce evenly across the bottom of a 9×13-inch baking dish.
6. Arrange 3 lasagna noodles in a single layer over the sauce.
7. Spread half of the Quorn-spinach mixture over the noodles.
8. Top with 3/4 cup marinara sauce, then 1/2 cup mozzarella.
9. Repeat layers: noodles, remaining Quorn mixture, 3/4 cup sauce, and 1/2 cup mozzarella.
10. Place final 3 noodles over the cheese layer.
11. Spread remaining sauce over the top noodles.
12. Sprinkle remaining 1 cup mozzarella evenly over the sauce.
13. Cover the dish tightly with aluminum foil.
14. Bake for 30 minutes at 375°F.
15. Remove the foil and bake for 15 more minutes until cheese is golden and bubbly.
16. Let the lasagna rest for 10 minutes before slicing. Lasagna emerges from the oven with perfectly tender noodles and distinct, savory layers. The Quorn provides satisfying chew while spinach brightens each bite. Serve squares alongside garlic bread or over a simple arugula salad for contrasting textures.
Quorn Sausage and Pepper Skillet
Looking for a quick weeknight dinner that delivers big flavor without the fuss? This Quorn sausage and pepper skillet comes together in one pan with minimal prep. Let the bold Italian seasoning and colorful vegetables do all the work for you.
Ingredients
For the skillet base
– 1 tablespoon olive oil
– 1 package (12 oz) Quorn sausages, sliced into 1/2-inch rounds
– 1 large yellow onion, thinly sliced
– 2 bell peppers (1 red, 1 green), sliced into 1/4-inch strips
– 3 cloves garlic, minced
For the sauce and seasoning
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For finishing
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced Quorn sausages and cook for 4 minutes, turning occasionally until lightly browned.
3. Add sliced onion and bell peppers, cooking for 6 minutes while stirring frequently.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in diced tomatoes with their juices, scraping any browned bits from the pan bottom.
6. Sprinkle dried oregano, red pepper flakes, salt, and black pepper over the mixture.
7. Reduce heat to medium-low, cover, and simmer for 12 minutes to meld flavors.
8. Remove from heat and stir in chopped fresh basil.
9. Serve immediately while hot.
Ultimate comfort food with tender sausage pieces and sweet peppers in a robust tomato sauce. The slight heat from red pepper flakes balances the dish’s natural sweetness perfectly. Try serving over creamy polenta or stuffing into warm tortillas for a quick wrap.
Quorn Meatball Subs
Nailing a satisfying meatball sub doesn’t require meat. Quorn meatballs offer a fantastic, protein-packed alternative that’s quick to assemble and perfect for a busy weeknight. These subs deliver all the hearty flavor and texture you crave with minimal effort.
Ingredients
For the meatballs and sauce:
- 1 (12-ounce) package frozen Quorn Meatballs
- 1 (24-ounce) jar marinara sauce
- 1 tablespoon olive oil
For assembling the subs:
- 4 sub rolls
- 8 slices provolone cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the frozen Quorn meatballs to the hot skillet in a single layer. Tip: Don’t overcrowd the pan to ensure they brown evenly.
- Cook the meatballs for 8-10 minutes, turning them occasionally, until they are heated through and lightly browned on all sides.
- Pour the entire jar of marinara sauce over the browned meatballs in the skillet.
- Reduce the heat to low and let the meatballs simmer in the sauce for 5 minutes to allow the flavors to meld.
- Slice the sub rolls open lengthwise, but do not cut all the way through.
- Place the open sub rolls on a baking sheet.
- Place 2 slices of provolone cheese inside each sub roll.
- Toast the rolls in the preheated 375°F oven for 3-4 minutes, just until the cheese begins to melt and the rolls are warm. Tip: Watch closely to prevent the rolls from burning.
- Remove the baking sheet from the oven.
- Spoon 4-5 sauced meatballs into each toasted sub roll.
- Top the meatballs in each sub with 1 tablespoon of grated Parmesan cheese. Tip: For extra flavor, sprinkle a little Parmesan directly onto the warm sauce before adding the final top bun.
- Serve immediately.
Biting into these subs reveals a fantastic contrast: the soft, yielding roll gives way to firm, savory meatballs smothered in rich, tangy sauce. The melted provolone adds a creamy, stretchy element that binds everything together beautifully. For a different twist, try adding a layer of sautéed peppers and onions under the meatballs before topping with cheese.
Quorn Stir-Fry with Vegetables
Tired of complicated weeknight dinners? This Quorn stir-fry delivers big flavor with minimal effort. Perfect for busy evenings when you need something satisfying fast.
Ingredients
For the stir-fry:
– 1 package (12 oz) Quorn meatless pieces
– 2 tbsp vegetable oil
– 1 red bell pepper, sliced into strips
– 1 cup broccoli florets
– 1 carrot, julienned
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For the sauce:
– 3 tbsp soy sauce
– 2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp cornstarch
– 1/4 cup water
Instructions
1. Whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl until smooth.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add Quorn pieces and cook for 4-5 minutes, stirring occasionally, until lightly browned.
4. Transfer Quorn to a plate and set aside.
5. Add remaining 1 tablespoon vegetable oil to the same wok.
6. Add garlic and ginger, cooking for 30 seconds until fragrant but not browned.
7. Add bell pepper, broccoli, and carrot, stir-frying for 3-4 minutes until vegetables are crisp-tender.
8. Return Quorn to the wok with the vegetables.
9. Pour sauce mixture over everything and stir to combine.
10. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats everything evenly.
11. Remove from heat immediately when sauce reaches desired consistency.
Ready in under 20 minutes, this stir-fry offers tender Quorn pieces with crisp vegetables in a glossy, savory sauce. The hoisin adds subtle sweetness that balances the soy sauce’s saltiness perfectly. Serve over jasmine rice or stuff into warm tortillas for a fun fusion twist.
Quorn BBQ Pulled ‘Pork’ Sandwiches
Mouthwatering plant-based barbecue that satisfies any craving for smoky, saucy sandwiches. Quorn pieces transform into tender shreds that soak up bold flavors perfectly. This meatless version delivers all the satisfaction without the meat.
Ingredients
– For the Quorn: 12 oz Quorn Meatless Pieces, 1 tbsp olive oil, 1/2 cup vegetable broth
– For the sauce: 1 cup barbecue sauce, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder
– For serving: 4 burger buns, 1 cup coleslaw
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add Quorn pieces and cook for 5 minutes, stirring occasionally until lightly browned.
3. Pour in vegetable broth and reduce heat to medium-low.
4. Simmer for 8 minutes until Quorn has absorbed most of the liquid.
5. Use two forks to shred the Quorn pieces into smaller, pulled-pork-like strands.
6. Tip: Shred while warm for easier separation and better texture.
7. In a small bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and onion powder until fully combined.
8. Pour the sauce mixture over the shredded Quorn in the skillet.
9. Stir thoroughly to coat all pieces evenly with sauce.
10. Cook over medium heat for 6-8 minutes, stirring frequently, until sauce thickens and clings to the Quorn.
11. Tip: Don’t rush this step—proper simmering develops deeper flavor integration.
12. While the Quorn simmers, toast burger buns in a dry skillet or toaster until golden brown.
13. Tip: Toasting buns prevents them from getting soggy when loaded with saucy filling.
14. Spoon generous portions of the BBQ Quorn mixture onto the bottom halves of toasted buns.
15. Top each with 1/4 cup coleslaw, then cover with bun tops.
16. Serve immediately while warm.
Unbelievably tender shreds soak up the smoky-sweet barbecue sauce, creating a satisfying chew that mimics pulled pork perfectly. The crisp coleslaw adds refreshing crunch against the saucy filling. Try serving these open-faced with extra sauce drizzled over the top for maximum messy enjoyment.
Quorn and Broccoli Bake
Just the kind of cozy, comforting dish you need when the weather turns chilly. Quorn and broccoli bake combines meat-free protein with fresh vegetables in a creamy, cheesy sauce. Perfect for weeknight dinners or meal prep.
Ingredients
– For the base: 1 package (12 oz) Quorn meatless pieces, 4 cups fresh broccoli florets, 1 tbsp olive oil
– For the sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 cup whole milk, 1 cup vegetable broth, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper
– For the topping: 1 cup shredded cheddar cheese, 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute.
3. Add Quorn pieces and cook for 5 minutes, stirring occasionally, until lightly browned.
4. Steam broccoli florets for 3 minutes until bright green but still firm.
5. Melt 2 tbsp butter in a saucepan over medium heat.
6. Whisk in 2 tbsp flour and cook for 1 minute until bubbly.
7. Gradually pour in 1 cup milk while whisking constantly to prevent lumps.
8. Add 1 cup vegetable broth, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
9. Bring sauce to a simmer and cook for 3 minutes until thickened.
10. Combine Quorn, broccoli, and sauce in a 9×13 baking dish.
11. Sprinkle 1 cup shredded cheddar cheese evenly over the mixture.
12. Top with 1/4 cup panko breadcrumbs for crunch.
13. Bake at 375°F for 20 minutes until bubbly and golden brown.
14. Let rest for 5 minutes before serving to allow sauce to set.
A creamy, comforting bake with tender broccoli and savory Quorn in every bite. The crispy panko topping adds wonderful texture contrast to the rich cheese sauce. Serve alongside crusty bread or over rice for a complete meal that reheats beautifully for leftovers.
Quorn Fajitas with Peppers and Onions
Perfect for busy weeknights, these Quorn fajitas come together in under 30 minutes. Packed with colorful peppers and onions, they deliver satisfying texture without meat. You’ll love how the spices cling to every bite.
Ingredients
- For the fajita filling
- 1 package (12 oz) Quorn chicken-style pieces
- 2 tbsp olive oil
- 1 large red bell pepper, sliced into ¼-inch strips
- 1 large green bell pepper, sliced into ¼-inch strips
- 1 large yellow onion, sliced into ¼-inch strips
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- For serving
- 8 small flour tortillas
- ½ cup sour cream
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add Quorn pieces and cook for 5 minutes, stirring occasionally, until lightly browned.
- Remove Quorn from skillet and set aside on a plate. Tip: Don’t overcrowd the pan to ensure proper browning.
- Add remaining 1 tablespoon olive oil to the same skillet.
- Add bell peppers and onion slices to the hot oil.
- Cook vegetables for 6-8 minutes, stirring every 2 minutes, until peppers are tender-crisp and onions are translucent.
- Sprinkle chili powder, cumin, garlic powder, and smoked paprika evenly over the vegetables.
- Stir spice mixture into vegetables and cook for 1 minute until fragrant.
- Return Quorn pieces to the skillet with the spiced vegetables.
- Cook everything together for 2-3 minutes, stirring constantly, until heated through and well combined. Tip: The Quorn should reach an internal temperature of 165°F.
- Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Tip: Keep warmed tortillas wrapped in a clean kitchen towel to prevent drying out.
- Divide the fajita mixture evenly among the warmed tortillas.
- Top each fajita with sour cream and fresh cilantro leaves.
- Serve immediately with lime wedges on the side for squeezing over.
Hearty textures from the tender Quorn and crisp vegetables make every bite satisfying. The smoky spices balance beautifully with the cool sour cream and bright lime juice. For a fun twist, try serving the filling over nachos or stuffed into bell peppers for a low-carb option.
Quorn and Lentil Shepherd’s Pie
Hearty comfort food gets a modern twist with this plant-based shepherd’s pie. Quorn crumbles and lentils create a satisfying meatless filling that’s layered under creamy mashed potatoes. This one-dish meal delivers classic flavors without the heaviness of traditional recipes.
Ingredients
For the filling:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 12 oz Quorn meatless crumbles
- 1 cup brown lentils, rinsed
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
For the potato topping:
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup milk
- 4 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a large oven-safe skillet over medium heat for 1 minute.
- Add diced onion, carrots, and celery to the skillet.
- Sauté vegetables for 8 minutes until onions are translucent and carrots begin to soften.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in Quorn crumbles and cook for 3 minutes until lightly browned.
- Add rinsed lentils, vegetable broth, tomato paste, Worcestershire sauce, and dried thyme.
- Bring mixture to a boil, then reduce heat to low.
- Simmer uncovered for 25 minutes until lentils are tender and most liquid is absorbed.
- While filling simmers, place quartered potatoes in a large pot and cover with cold water.
- Bring potatoes to a boil over high heat and cook for 15 minutes until fork-tender.
- Drain potatoes thoroughly and return to the warm pot.
- Add milk, butter, salt, and pepper to the potatoes.
- Mash potatoes until smooth and creamy, about 2 minutes of vigorous mashing.
- Spread the mashed potatoes evenly over the lentil filling in the skillet.
- Create decorative peaks with a fork across the potato surface.
- Bake in preheated oven for 20 minutes until potato topping is golden brown.
- Let the shepherd’s pie rest for 10 minutes before serving to allow the filling to set.
Mashed potato peaks create crispy browned edges that contrast beautifully with the savory lentil filling beneath. The Quorn and lentils provide a meaty texture that will satisfy even dedicated carnivores. Serve individual portions with a simple green salad to cut through the richness.
Quorn Piccata with Lemon and Capers
Unbelievably simple yet sophisticated, this Quorn piccata transforms pantry staples into a restaurant-worthy meal. Using meatless cutlets keeps prep quick while delivering tender texture. The bright lemon-caper sauce cuts through richness perfectly.
Ingredients
For the Quorn:
– 4 Quorn meatless cutlets
– 1/2 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the sauce:
– 1/2 cup dry white wine
– 1 cup vegetable broth
– 1/4 cup fresh lemon juice
– 2 tbsp capers, drained
– 2 tbsp unsalted butter
– 2 tbsp fresh parsley, chopped
Instructions
1. Pat Quorn cutlets dry with paper towels.
2. Combine flour, salt, and pepper on a plate.
3. Dredge each cutlet thoroughly in flour mixture, shaking off excess.
4. Heat olive oil in large skillet over medium-high heat until shimmering.
5. Cook cutlets for 3 minutes per side until golden brown.
6. Remove cutlets to plate and tent with foil to keep warm.
7. Pour white wine into same skillet, scraping up browned bits with wooden spoon.
8. Simmer wine for 2 minutes until reduced by half.
9. Add vegetable broth and lemon juice, bring to boil.
10. Cook sauce for 4 minutes until slightly thickened.
11. Stir in capers and cook 1 minute more.
12. Remove skillet from heat and swirl in butter until melted and glossy.
13. Stir chopped parsley into sauce.
14. Return cutlets to skillet, spooning sauce over them.
15. Serve immediately.
Lemon-forward sauce clings to the tender cutlets, while briny capers provide bursts of flavor. Serve over angel hair pasta to soak up every drop, or with roasted asparagus for a complete meal. The crisp exterior gives way to surprisingly meaty texture that satisfies without heaviness.
Quorn and Black Bean Enchiladas
Zesty and satisfying, these enchiladas deliver big flavor with minimal effort. Quorn’s meaty texture pairs perfectly with black beans in a smoky sauce. You’ll have dinner ready in under an hour.
Ingredients
For the filling:
– 1 package (12 oz) Quorn grounds
– 1 can (15 oz) black beans, rinsed and drained
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
For assembly:
– 8 corn tortillas
– 2 cups red enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat for 1 minute.
3. Add diced onion and cook for 4 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add Quorn grounds, breaking them up with a spatula.
6. Cook Quorn mixture for 5 minutes, stirring occasionally.
7. Mix in cumin and smoked paprika until evenly distributed.
8. Add black beans and cook for 2 minutes to warm through.
9. Warm corn tortillas in a dry skillet for 15 seconds per side to prevent cracking.
10. Spread 1/2 cup enchilada sauce evenly in a 9×13 inch baking dish.
11. Spoon 1/3 cup filling onto each tortilla.
12. Roll tortillas tightly and place seam-side down in the baking dish.
13. Pour remaining enchilada sauce over the rolled tortillas.
14. Sprinkle Monterey Jack cheese evenly over the top.
15. Cover dish with foil and bake for 20 minutes.
16. Remove foil and bake for 5 more minutes until cheese is bubbly.
17. Let enchiladas rest for 5 minutes before serving.
18. Garnish with chopped cilantro.
Remarkably creamy inside with a slightly crisp cheese topping, these enchiladas balance smoky and savory notes beautifully. The Quorn absorbs the sauce while maintaining its firm texture. Serve with lime wedges for brightness or avocado slices for extra richness.
Quorn Bolognese with Spaghetti
You’ve probably faced that weeknight dinner dilemma where you want something hearty but don’t want to spend hours cooking. This Quorn Bolognese delivers rich, meaty flavor without the meat, ready in under 30 minutes. Your family won’t believe it’s plant-based.
Ingredients
For the Bolognese:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 12 oz Quorn grounds
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup red wine
For serving:
- 12 oz spaghetti
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
- Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
- Add minced garlic and cook for 1 minute until fragrant.
- Add Quorn grounds and cook for 5 minutes, breaking up any clumps with a spatula.
- Stir in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.
- Pour in 1/4 cup red wine, scraping up any browned bits from the pan bottom.
- Add the 28 oz can of crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
- Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
- While sauce simmers, add 12 oz spaghetti to the boiling water and cook for 9-11 minutes until al dente.
- Drain spaghetti thoroughly, reserving 1/2 cup pasta water.
- If sauce becomes too thick, stir in reserved pasta water 2 tbsp at a time.
- Divide spaghetti among four bowls and top generously with Bolognese sauce.
- Sprinkle with 1/4 cup grated Parmesan cheese and garnish with fresh basil leaves.
The sauce clings perfectly to each strand of spaghetti, creating a satisfying texture that’s neither too wet nor dry. Earthy Quorn grounds absorb the tomato-wine sauce beautifully, delivering deep umami flavor that satisfies meat-eaters and vegetarians alike. Try serving it with garlic bread for dipping into any extra sauce left in the bowl.
Quorn and Kale Stuffed Peppers
Perfect for busy weeknights, these stuffed peppers combine protein-packed Quorn with nutrient-rich kale. They bake up tender with a satisfying texture. You’ll have a complete meal ready in under an hour.
Ingredients
– For the filling:
– 1 cup Quorn grounds
– 2 cups chopped kale
– 1/2 cup diced onion
– 1 garlic clove, minced
– 1/2 cup marinara sauce
– 1/4 cup shredded mozzarella
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– For assembly:
– 4 large bell peppers
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. Heat olive oil in a large skillet over medium heat for 1 minute.
4. Add diced onion and cook for 3 minutes until translucent.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Stir in Quorn grounds and cook for 5 minutes until lightly browned.
7. Add chopped kale and cook for 2 minutes until wilted.
8. Mix in marinara sauce, salt, and black pepper.
9. Remove skillet from heat and stir in shredded mozzarella.
10. Spoon the filling mixture evenly into pepper halves.
11. Place stuffed peppers in a baking dish and add 1/4 cup water to the bottom.
12. Cover dish tightly with aluminum foil.
13. Bake at 375°F for 25 minutes.
14. Remove foil and bake for 10 more minutes until peppers are tender.
15. Let rest for 5 minutes before serving.
Juicy bell peppers hold a savory filling that’s both hearty and light. The kale adds pleasant texture while the Quorn provides meaty satisfaction without heaviness. Serve alongside crusty bread to soak up any remaining sauce, or top with extra cheese for a richer version.
Quorn Nuggets with Homemade Dipping Sauce
These Quorn nuggets deliver satisfying crunch with minimal effort. They pair perfectly with a tangy homemade dipping sauce that comes together in minutes. This meat-free option pleases both vegetarians and meat-eaters alike.
Ingredients
For the nuggets:
- 1 package (12 oz) Quorn nuggets
- 2 tbsp olive oil
For the dipping sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp yellow mustard
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Instructions
- Preheat your oven to 425°F.
- Arrange Quorn nuggets in a single layer on a baking sheet.
- Drizzle olive oil evenly over the nuggets.
- Bake for 12-15 minutes until golden brown and crispy.
- Flip nuggets halfway through baking for even browning.
- While nuggets bake, combine mayonnaise and ketchup in a small bowl.
- Add sweet pickle relish and yellow mustard to the bowl.
- Sprinkle in garlic powder and paprika.
- Whisk all sauce ingredients until completely smooth.
- Let sauce sit for 5 minutes to allow flavors to meld.
- Remove nuggets from oven when internal temperature reaches 165°F.
- Serve nuggets immediately with dipping sauce.
Enjoy the crispy exterior giving way to tender Quorn inside. The creamy sauce balances tangy and sweet notes perfectly. Serve them alongside sweet potato fries or tucked into soft slider buns for a fun twist.
Summary
Looking for versatile, delicious meat-free meals? This collection of 18 Quorn recipes offers something for every occasion, from quick weeknight dinners to impressive weekend feasts. We hope you find new favorites to add to your rotation! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire fellow home cooks.
