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Quorn Pieces in Coconut Sauce with Fresh Vegetables

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Meal prep idea of Quorn Pieces on top of asparagus, spinach, courgette and red cabbage, topped with chopped spring onion

Prepare your week's meal in advance with this tasty vegetarian meal prep recipe. Assemble 4 separate containers with Quorn Pieces in a creamed coconut sauce and add a side of fresh vegetables. Ready in just 25 minutes.

Healthy Options Fillets & Pieces Quick & Easy

Serves 4

25 mins

Easy

979 kJ
(Per serving)

16g of fat
(Per serving)

11 g fibre
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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Low in Fat

Good Source of protein

Good source of fibre

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Ingredients

  • 300g Quorn Pieces
  • 1 medium spring onion
  • 1 carrot
  • 8 asparagus
  • 8 cherry tomatoes
  • 100g petite peas
  • 1 Zucchini
  • 1/4 of a red cabbage
  • Pinch of salt and pepper
  • 5 tbsp of extra virgin olive oil
  • 20g of Coconut cream (tinned)
  • 1 tbsp. of chia seeds

Method

  1. Heat the olive oil in a pan at medium-heat.
  2. Add creamed coconut, 3/4 spring onion and chopped carrots.
  3. When the onions and carrots are soft and golden, add the Quorn Pieces and cook for 10 minutes.
  4. In a separate pot, boil the asparagus, courgette and petite peas.
  5. Chop the red cabbage and cut the cherry tomatoes in half.
  6. Once the Quorn Pieces are cooked, place all the ingredients together in 4 separate containers.
  7. Serve with extra virgin olive oil, chia seeds, salt & pepper and the remaining chopped spring onion.

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Quorn Pieces in Coconut Sauce with Fresh Vegetables

Prepare your week's meal in advance with this tasty vegetarian meal prep recipe. Assemble 4 separate containers with Quorn Pieces in a creamed coconut sauce and add a side of fresh vegetables. Ready in just 25 minutes.

Serves 4

25 mins

Easy

979 kJ
(Per serving)

16g of fat
(Per serving)

11 g fibre
(Per serving)

Ingredients

  • 300g Quorn Pieces
  • 1 medium spring onion
  • 1 carrot
  • 8 asparagus
  • 8 cherry tomatoes
  • 100g petite peas
  • 1 Zucchini
  • 1/4 of a red cabbage
  • Pinch of salt and pepper
  • 5 tbsp of extra virgin olive oil
  • 20g of Coconut cream (tinned)
  • 1 tbsp. of chia seeds

Method

  1. Heat the olive oil in a pan at medium-heat.
  2. Add creamed coconut, 3/4 spring onion and chopped carrots.
  3. When the onions and carrots are soft and golden, add the Quorn Pieces and cook for 10 minutes.
  4. In a separate pot, boil the asparagus, courgette and petite peas.
  5. Chop the red cabbage and cut the cherry tomatoes in half.
  6. Once the Quorn Pieces are cooked, place all the ingredients together in 4 separate containers.
  7. Serve with extra virgin olive oil, chia seeds, salt & pepper and the remaining chopped spring onion.
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