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Quorn stew with coconut milk and pineapple

Quorn stew with coconut milk and pineapple

Vegetarian

A vegetarian Quorn, chickpea, bamboo, pineapple, and banana stew, simmered in a mild and fragrant coconut milk, ready in a short time.

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Recipe from Affe2011, Mr Shark, Astridx and 1 other contributors, adapted by Recette de cuisine · · updated on

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This vegetarian stew combines Quorn, chickpeas, bamboo shoots, and fruits in a mild coconut milk. It can be prepared in a short amount of time.

Ingredients and directions

  • Prep time15 min
  • Cook time25 min
  • Total40 min
  • DifficultyEasy
  • Cooking methodnibbled
  • Vegetarian

Ingredients

4 people
  • $0.21
  • $0.54
  • $2.99

Directions

  1. Chop the onion and sauté it with the Quorn pieces until they are nicely browned. Season generously to allow the Quorn to develop flavour. Set the Quorn and onion aside in a bowl, then brown the remaining mixture in a wok.
  2. Add the bamboo shoots and chickpeas, and cook until lightly browned.
  3. Return the Quorn and onion to the frying pan.
  4. Pour the coconut milk, pineapple, and sliced bananas into a saucepan. Stir, reduce the heat, and simmer for about ten minutes.

Equipment

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Before you start

Ingredients

  • 1 package of Quorn pieces (300 g)
  • ½ package of Asian vegetable stir-fry mix (200 g)
  • One can of chickpeas
  • 1 box of bamboo shoots
  • 1 can of coconut milk
  • 1 yellow onion
  • 2 bananas
  • 1 can of pineapple chunks (with just a little juice)
  • Your choice of spices

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