Vegetarian Fricassee with Quorn Fillets

Try this vegetarian chicken fricassee for your next midweek dinner! This recipe cooks in one pan and is so creamy and comforting, perfect for a hearty weeknight dinner!

Succulent Quorn Vegetarian Fillets are fried with mushrooms and onions before making the creamy sauce with milk, crème fraiche, bay leaves and fresh thyme. Simmer the sauce until totally creamy and delicious!

It’s perfect served with rice and steamed green vegetables.

Serves 4

17 mins

Easy

182 cals
(Per serving)

8.5g of fat
(Per serving)

5 g fibre
(Per serving)

12.6 g protein
(Per serving)

Ingredients

  • 4 Quorn Vegetarian Fillets
  • 1 drizzle olive oil
  • 1 onion, sliced
  • 200g baby mushrooms
  • 4 cloves garlic, sliced
  • 1 tbsp plain flour
  • 300ml skimmed milk
  • 150ml reduced fat crème fresh
  • 4 sprigs of thyme
  • 2 bay leaves
  • A pinch of nutmeg

To garnish (optional):

  • Toasted flaked almonds
  • Thyme leaves

To serve (optional):

  • Fine green beans

Method

  1. Place a non-stick frying pan over a medium heat.
  2. Heat a drizzle of oil in the pan. Add the Quorn Vegetarian Fillets, onion, mushrooms and garlic. Sauté for 5 minutes.
  3. Add the flour, stir and cook for one minute.
  4. Add the milk, crème fresh, thyme, bay leaves and nutmeg. Simmer for 6 minutes. Remove the bay leaves and discard.
  5. Garnish with toasted flaked almonds and fresh thyme leaves (optional).
  6. Serve with a steamed green beans and enjoy.

Tip: Try swapping the Quorn Fillets for 300g Quorn Pieces. Serve over pasta for a quick and easy creamy pasta dish!