Vegetarian Coq au Vin with Quorn Fillets
Serves 4
45 mins
188 cals
(Per serving)
This Lemony Italian classic will bring a bit of zing to your dinner time. Our take on Chicken Piccata pasta is the perfect veggie midweek meal.
Quorn Vegetarian Fillets are dusted in seasoned flour and pan-fried in butter with shallots, garlic, lemon juice and salty capers to make this delicious vegetarian Chicken Piccata pasta.
Serve simply with tender stem broccoli scattered with chilli flakes, and drizzle over the buttery lemon sauce.
Serves 4
50 mins
Easy
174 cals
(Per serving)
9.7g of fat
(Per serving)
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
1 lemon
1 tbsp capers
4 echalion shallots
3 garlic cloves
1 tbsp unsalted butter
1 tbsp plain flour
1 tbsp olive oil
½ 10g vegetable stock cube dissolved in 250ml boiled water
30g fresh flat leaf parsley
For the chilli broccoli:
200g tender stem broccoli
1 tsp red chilli flakes
Italian potatoes and spaghetti are great alternative serving suggestions if preferred.
(1)
4 out of 5 stars
C. Fielding
4 out of 5 stars
Delicious lemony sauce. Made the full amount and it was just right for two with some steamed veg. To serve 4 you'd need something like rice or potatoes to pad it out.