GSK

COOKING WITH QUORN

Recess Refuel

QUORN BREAKFAST WHOLEMEAL MUFFIN

QUORN VEGAN SAUSAGE BAP

QUORN VEGAN HOTDOG

Quick Bites & Main Meals

QUORN VEGAN PERI-PERI FILLETS

QUORN KATSU VEGAN DIPPER RICE BOWL

QUORN SOUTHERN STYLE VEGAN NUGGETS

QUORN SOUTHERN FRIED CAJUN BURGER

QUORN SPICY MEATBALL SUB

QUORN PAD THAI NOODLES

QUORN VEGAN TURKISH STYLE FLATBREADS

QUORN NO CHICKEN CURRY & RICE BOWL

QUORN VEGAN SAUSAGE BBQ PIZZA

QUORN VEGAN JERK NO CHICKEN WRAP

Recess Refuel

Quorn Breakfast Muffins

INGREDIENTS:

10 Quorn Sausage Patties

10 Mini Frozen Omelettes or Make Own

10 English Wholemeal Muffins

10 Slices of Cheese

PREPARATION TIME: 5 MIN

COOKING TIME: 1 0 MIN

SERVES: 10

METHOD:

Cook the Quorn Sausage Patties and omelettes according to the pack instructions (be careful not to overcook the patties).

Toast the muffins, then top one half with a Quorn Sausage Pattie, followed by a slice of cheese and an omelette. Place the other half of the muffin on top. Serve hot.

ALLERGENS:

egg, milk, gluten & soya (muffins).

Vegetarian, Halal, High in protein

Source of fibre, Source of Vit D, High in B12

TIP: If keeping warm, place in a covered container or wrapped in foil in the hot cupboard.

GREEN STREAT KITCHEN QUORN BREAKFAST MUFFIN

Quorn Vegan Sausage Bap

SERVED WITH TOMATO CHUTNEY OR BROWN SAUCE

INGREDIENTS:

10 Quorn Vegan Sausages

1tbsp Oil

10 Floured Baps

100g Tomato Chutney

5 Salad Tomatoes, Thinly Sliced

METHOD:

PREPARATION TIME: 5 MIN

COOKING TIME: 10 MIN

SERVES: 10

Brush the Quorn Vegan Sausages with oil and cook according to pack instructions until golden brown and core temperature is reached.

Slice each sausage in half lengthways.

Cut the baps in half and spread the tomato chutney over the base of each one. Top with slices of tomato and the Quorn Vegan Sausage.

TIP: Replace the chutney with tomato ketchup or brown sauce.

Quorn Vegan Sausage Hot Dogs

TOPPED WITH MUSTARD

MAYO & CRISPY ONIONS

INGREDIENTS:

10 Quorn Vegan Sausages

10 5 inch/13cm Hot Dog Rolls, Top Sliced

1tbsp Oil

150g Vegan Mayo

50g American Mustard

100g Crispy Onions

Chives, Finely Chopped to Garnish

METHOD:

PREPARATION TIME: 1 5 MIN

COOKING TIME: 10 MIN

SERVES: 10

Brush the Quorn vegan sausages with oil and cook according to pack instructions until golden brown and core temperature has been reached.

Mix the vegan mayonnaise and American mustard together in a bowl and put into a bottle for drizzling over the hot dogs.

Put a cooked Quorn vegan sausage into each roll, top with a spoonful of crispy onions, drizzle over the mustard mayo and sprinkle with chopped chives.

TIP: Use Dijon or wholegrain mustard or ketchup as an alternative.

Quick Bites & Main Meals

Quorn Vegan

Peri-Peri Fillets

WITH RED SLAW AND CORN ON THE COB

INGREDIENTS:

10 Quorn Vegan Fillets (69g)

50g Medium Peri Peri Marinade

RED SLAW

80ml Vegan Mayonnaise

160ml Plant-Based Yoghurt

1tsp Wholegrain Mustard

Juice Of Half A Lemon

300g Small Red Cabbage, Finely Shredded

120g (or one large) Carrot, Peeled and Grated

1 Small Red Onion, Finely Sliced

Freshly Ground Black Pepper

PREPARATION TIME: 30 MIN

MARINADE TIME: 30 MIN

COOKING TIME: 1 5 MIN

SERVES: 10

ALLERGENS:

Gluten, Mustard, Soy.

Vegan, Halal, High protein & fibre

Low in fat & saturated fat, Low in sugar

TO SERVE:

10 Pitta Breads, Warmed

200g Iceberg Lettuce, Shredded

3 Salad Tomatoes, Sliced Thinly

¼ Cucumber, Sliced

850g Corn On The Cobs, Remove Husk and Silk

TIP: This recipe also works well with other marinades such as Cajun and BBQ.

GREEN STREET KITCHEN QUORN PERI PERI PITTA

Quorn Vegan Peri-Peri Fillets

WITH RED SLAW AND CORN ON THE COB

METHOD:

Preheat the oven to 200C/180C Fan/Gas 6.

Place the defrosted Quorn Fillets into a bowl with the Peri-Peri marinade and mix well to ensure that the fillets are fully coated. Cover and marinate in the fridge for 30 minutes.

PREPARATION TIME: 30 MIN

MARINADE TIME: 30 MIN

COOKING TIME: 1 5 MIN

SERVES: 10

Place the marinated Quorn Fillets on a lightly oiled baking tray and cook for 15 minutes until a core temperature is reached.

Meanwhile to prepare the slaw combine the vegan mayonnaise, yoghurt, mustard and lemon juice in a mixing bowl then add the red cabbage, grated carrot and red onion and mix well until all of the vegetables are coated in the mayo mixture. Refrigerate until needed.

Place the corn on the cob into boiling water and simmer for 5 minutes until tender then drain in a colander.

Cut each Quorn fillet into 6 slices and serve in the warmed pitta with iceberg lettuce, tomatoes, and cucumber.

Serve with red slaw and corn on the cob on the side.

TIP: This recipe also works well with other marinades such as Cajun and BBQ.

Quorn Katsu Vegan Dipper Rice Bowl

INGREDIENTS:

30 Quorn Dippers or Quorn

Vegan Nuggets

840g Rice, Uncooked

KATSU SAUCE

2tbsp Vegetable Oil

450g Onion, Finely Chopped

4 Garlic Cloves, Crushed

30g Piece of Ginger, Peeled and Grated

1tbsp Ground Turmeric

3tbsp Medium Curry Powder

3tbsp Plain Flour

600ml Hot Vegetable Stock

400ml Coconut Milk

2tbsp Low Sodium Soy Sauce

1tsp Sugar

2tbsp Fresh Coriander, Chopped

PREPARATION TIME: 10 MIN

COOKING TIME: 25 MIN

SERVES: 10

100g Spring Onions, Trimmed and Thinly Sliced

TIP: Preheat the baking tray before cooking. Delicious served in a pot with steamed rice.

Quorn Katsu Vegan Dipper Rice Bowl

METHOD:

Preheat the oven to 200C/180C Fan/Gas 6.

For the katsu curry sauce heat the oil in a saucepan over a medium heat. Add the onion, garlic and ginger and cook for 5 minutes until softened.

Lower the heat, add the spices and cook for 2–3 minutes. Sprinkle over the flour and stir over the heat for 2 minutes to cook it out.

PREPARATION TIME: 10 MIN

COOKING TIME: 25 MIN

SERVES: 10

Remove the pan from the heat then slowly whisk in the vegetable stock and bring to a simmer. Next add the coconut milk, soy sauce and sugar to taste. Simmer gently for 15 minutes until the sauce thickens.

Meanwhile, cook the rice and Quorn Dippers or Quorn Vegan Nuggets in the oven for 13–15 minutes or until core temperature is reached.

Pour the katsu mixture into a blender and blitz until smooth and thick. Season to taste.

Serve the dippers in a bowl with rice, pour over the sauce and garnish with coriander and spring onions.

ALLERGENS:

Gluten, soy.

Vegan, Halal, Source of protein & fibre

Low in saturated fat, Low in sugar

TIP: Preheat the baking tray before cooking. Delicious served in a pot with steamed rice.

GREEN STREAT KITCHEN QUORN KATSU DIPPER AND RICE BOWL

Quorn Southern Style Vegan Nuggets

AND SPICY DIP

INGREDIENTS:

50 Quorn Southern Style

Vegan Nuggets

250g Vegan Mayonnaise

1tbsp Sriracha

100g Vegan Mayo

100g Plant-Based Yogurt

METHOD:

PREPARATION TIME: 5 MIN

COOKING TIME: 18 MIN

SERVES: 10

Preheat the oven to 220C/200C Fan/Gas 7.

Place the Vegan Nuggets on a baking tray and cook for 18 minutes or until core temperature is reached.

To prepare the dip, mix the mayonnaise and sriracha in a bowl. Serve the nuggets in individual pots with the dip on the side.

ALLERGENS:

Gluten, mustard, sulphates.

Vegan, Halal, Source of protein & fibre

Low in saturated fat, Low in sugar

TIP: Alternatively, serve with tomato sauce, BBQ sauce or vegan sour cream and chive dip. Try serving with a selection of crunchy vegetable sticks such as carrots, cucumber and peppers.

GREEN STREET KITCHEN QUORN SF NUGGS & DIPS

Quorn Southern Fried Cajun Burger

INGREDIENTS:

10 Quorn Southern Style Burgers

CAJUN MAYO

75g Mayonnaise

2tsp Cajun Seasoning

2tsp Tomato Puree

SALSA

1 Red Onion, Finely Chopped

200g Tomatoes, Diced

3 Spring Onions, Finely Chopped

2tbsp Finely Chopped Coriander

1tbsp Oil

1 Lime, Juiced

PREPARATION TIME: 1 5 MIN

COOKING TIME: 16 MIN

SERVES: 10

TO SERVE

10 Wholemeal Burger Buns, Sliced and Lightly Toasted

50g Iceberg Lettuce, Shredded

TIP: If preferred, use ciabatta rolls.

Quorn Southern Fried Cajun Burger

METHOD:

Preheat the oven to 200C/180C Fan/Gas 6

Place the Quorn Southern Style Burgers on a baking tray and cook for 16 minutes until the core temperature is reached.

To prepare the Cajun mayo, mix all of the ingredients together in a bowl.

PREPARATION TIME: 1 5 MIN

COOKING TIME: 16 MIN

SERVES: 10

For the salsa, combine all of the ingredients in a bowl and season to taste.

To serve, spread the Cajun mayo on the base of the burger buns, divide the lettuce between each one and top with a Quorn Southern Style Burger, followed by a spoonful of salsa and the bun lid.

ALLERGENS:

Dairy, egg, mustard, soy, may contain sesame (bread).

Vegetarian

TIP: If preferred, use ciabatta rolls.

GREEN STREAT KITCHEN QUORN CAJUN SOUTHERN FRIED BURGER

Quorn Spicy Meatball Sub

INGREDIENTS:

30 Quorn Swedish Style Balls , Defrosted and Halved

400g Arrabiata Sauce

10 Sub Rolls

100g Grated Mozzarella Cheese

PREPARATION TIME: 5 MIN

COOKING TIME: 1 5 MIN

SERVES: 10

METHOD:

Place Swedish Style Quorn balls and sauce into a pan, bring to the boil, reduce heat and simmer gently for 15 minutes, stirring frequently until core temperature is reached. Alternatively, cook in a steamer.

Split the sub rolls horizontally then divide the balls and sauce between the rolls and sprinkle each with a little cheese.

ALLERGENS:

Gluten, eggs, milk, may contain soy & sesame (bread).

Vegetarian, Halal, High protein

Low in fat & saturated fat, Low in sugar

TIP: To melt the cheese, wrap each sub individually and keep warm in a hot cupboard prior to service.

GREEN STREET KITCHEN QUORN SWEDISH MEATBALL SUB

Quorn Pad

Thai Noodles

INGREDIENTS:

500g Quorn Pieces , Defrosted

SPICE MIX

4tbsp Vegetable Oil

1 Medium Onion, Finely Chopped

2 Stalks of Lemongrass, Finely Chopped

1tbsp Fresh Ginger, Peeled and Finely Chopped

4 Garlic Cloves, Finely Chopped

1 Small Green Chilli, Deseeded and Chopped

100ml Sweet Chilli Sauce

2tbsp Low Salt Soy Sauce or Gluten Free Tamari

20g Coriander, Roughly Chopped

NOODLES

2 Leeks, Sliced into Thin Strips

1 Carrot, Sliced into Thin Strips

1 Small Red Pepper, Sliced into Thin Strips

1 Small Yellow Pepper, Sliced into Thin Strips

PREPARATION TIME: 15 MIN

MARINADE TIME: 15 MIN

COOKING TIME: 1 0 MIN

SERVES: 10

600g Rice Noodles, Pre-Soaked in Water and Drained

350ml Vegetable Stock

300g Beansprouts, Rinsed

5 Spring Onions, Sliced into Thin Strips

1 Lime, Juice and Zest

GARNISH

Lime Wedges

10g Fresh Coriander, Chopped

TIP: For best results, serve this dish immediately. If keeping warm, more stock may be required to prevent the noodles drying out.

Quorn Pad Thai Noodles

METHOD:

Heat 2 tbsp of oil in a pan then add the onions, lemongrass, ginger, garlic and chillies. Cook over a medium heat for 2–3 minutes until fragrant and lightly browned.

Place the cooked onion mix in a food processor with sweet chilli sauce, low salt soy sauce and coriander. Blitz for 30 seconds until a smooth paste forms.

PREPARATION TIME: 15 MIN

MARINADE TIME: 15 MIN

COOKING TIME: 1 0 MIN

SERVES: 10

Heat 1 tbsp of oil in a large pan or wok and fry the vegetables and beansprouts for 2–3 minutes, then add the spice paste and the stock. Keep hot.

Meanwhile, fry the Quorn Pieces in the remaining 1 tbsp of oil for 4–5 minutes until they are golden and add to the sauce. Cook for 6–7 minutes until a core temperature is reached.

Reheat rice noodles in boiling water for 1 minute or until piping hot.

Serve in noodle pots with the sauce ladled over. Garnish with the coriander and wedges of lime.

ALLERGENS:

Milk, eggs, soy, may contain peanuts & sesame.

Vegetarian, Halal, High in protein & fibre

Low in fat & saturated fat, Low in sugar

TIP: For best results, serve this dish immediately. If keeping warm, more stock may be required to prevent the noodles drying out.

Quorn Vegan Turkish Style Flatbreads

INGREDIENTS:

8 x 69g Quorn Vegan Fillets , Defrosted

2 x 400g Cans Chickpeas, Drained and Rinsed

MARINADE

2tbsp Vegetable or Rapeseed Oil

1 Lemon, Zest and Juice

1tbsp Dried Oregano

1tbsp Garlic Powder

2tsp Ground Cumin

2tsp Smoked Paprika

TZATZIKI

200ml Vegan Natural Yogurt

70g Cucumber, Diced

20g Mint Sauce

ALLERGENS:

Gluten, soya, sulphates (mint sauce).

Vegan, Halal, High in protein & fibre

Low in fat & saturated fat, Low in sugar

PREPARATION TIME: 5 MIN

COOKING TIME: 2 0 MIN

SERVES: 10

TO SERVE

10 Flatbreads, Dairy Free

40g Iceberg Lettuce, Rinsed and Shredded

5 Large Tomatoes, Rinsed and Diced

½ Cucumber, Rinsed and Diced

TIP: For additional flavour, try adding a sprinke of smoked paprika over the chickpeas before roasting.

GREEN STREAT KITCHEN TURKISH STYLE FLATBREAD

Quorn Vegan Turkish Style

Flatbreads

METHOD:

Preheat oven to 200C/180C

Fan/Gas 6

Shred the Quorn Vegan Fillets using 2 forks. Alternatively, add to a mixer bowl and mix for 2 minutes using the beater attachment.

Mix the marinade ingredients in a bowl, add the shredded Quorn Vegan Fillets, mix well to combine and refrigerate for minimum of 30 minutes or longer if possible.

PREPARATION TIME: 5 MIN

COOKING TIME: 2 0 MIN

SERVES: 10

Meanwhile pat the chickpeas dry with kitchen paper and place on a lightly oiled baking tray. Bake for 20 minutes until the chickpeas are crispy then remove from the oven to cool.

Place the Quorn with marinade onto a lightly oiled baking tray and cook for 15 minutes in the hot oven until core temperature is reached.

In the meantime, mix the tzatziki ingredients in a bowl and season to taste.

Next, warm the flatbreads. Cover with foil on a baking tray and place on a low shelf in the oven for 3–4 minutes.

To assemble, lay out the flatbreads and top with the salad followed by the Quorn Vegan Fillets, chickpeas and a drizzle of tzatziki.

Serve straight away or keep warm for a short while.

TIP: For additional flavour, try adding a sprinke of smoked paprika over the chickpeas before roasting.

Quorn No Chicken Curry & Rice Bowl

INGREDIENTS:

MARINADE

500g Quorn Pieces

3tbsp Nut Free Tikka Curry Paste

1tbsp Ground Cumin

2tsp Ground Coriander

1tbsp Turmeric

1tsp Chilli Powder

200ml Natural Yoghurt

2tbsp Tomato Purée

2 Cloves Garlic, Crushed

SAUCE

2tbsp Vegetable Oil

300g Onions, Finely Chopped

300g Red Pepper, Diced

400g Chopped Tomatoes

200ml Hot Vegetable Stock

150g Baby Spinach

PREPARATION TIME: 30 MIN

COOKING TIME: 25 MIN

SERVES: 10

TO SERVE

500g Basmati Rice, Steamed or Boiled as Directed on the Pack

2tbsp Chopped Coriander (optional)

Seasoning TIP: Add a crispy salad with some shredded cucumber and carrot on the side.

Quorn No Chicken Curry & Rice Bowl

METHOD:

Place the Quorn Pieces and marinade ingredients into a bowl and mix well. Cover and transfer to the fridge for at least 30 minutes for the flavours to develop.

Heat the oil in a pan, add the onion and fry for 3 minutes, then add the pepper and cook gently for another 2 minutes.

PREPARATION TIME: 30 MIN

COOKING TIME: 25 MIN

SERVES: 10

Add the Quorn Pieces plus the marinade to the pan and stir-fry for 5 minutes.

Pour in the chopped tomatoes and stock, bring to the boil then simmer uncovered for 15 minutes until the sauce thickens. Add the spinach in handfuls 5 minutes before the end of the cooking time and stir until the spinach wilts.

To assemble, divide the rice between the plates, top with the curry and sprinkle over the chopped coriander.

ALLERGENS:

Gluten, eggs, milk, soy, may contain mustard & nuts (tikka paste).

Vegetarian Halal, High in protein & fibre

Low in fat & saturated fat, Low in sugar

TIP: Add a crispy salad with some shredded cucumber and carrot on the side.

GREENSTREAT KITCHEN QUORN NO CHICKEN CURRY RICE BOWL

Quorn Vegan Sausage BBQ Pizza

INGREDIENTS:

6 Quorn Vegan Sausages, defrosted and cut into 5

4tbsp BBQ Sauce

400g Bread Mix

Flour for Rolling

TOPPING:

1tbsp Vegetable Oil

150g Onion, Diced

2 Cloves Garlic, Crushed

1tbsp Smoked Paprika

30g Tomato Puree

400g Canned Chopped Tomatoes

Ground Black Pepper

250g Mix of Vegan Grated Cheese and Vegan Mozzarella

150g Red Pepper, Finely Diced

75g Red Onion, Finely Sliced

150g Frozen Sweetcorn, Defrosted

PREPARATION TIME: 15 MIN PLUS 30 MINS TO MARINATE/ 20 MINS TO PROVE

COOKING TIME: 35 MIN

SERVES: 10

TIP: Individual pitta breads can be used as an alternative to making a pizza dough.

Quorn Vegan Sausage BBQ Pizza

METHOD:

Pre-heat the oven to 200C/ Gas mark 6.

Mix the Quorn Vegan Sausages and BBQ sauce in a bowl then cover and leave to marinate in the fridge for 30 minutes.

PREPARATION TIME:

COOKING TIME:

SERVES:

Place the bread mix into a small mixer bowl with a dough hook, gradually add the water specified on the pack instructions and mix on a medium speed for 8 minutes. Cut the dough in half and roll on a lightly floured surface into two large circles. Put onto 2 greased tins. Leave in a warm place to prove for 20 minutes.

Meanwhile, make the sauce, heat the oil in a pan, add the onion and fry over a medium heat until soft for 5 minutes. Add the garlic, paprika and tomato puree and cook for 1 minute. Pour in the chopped tomatoes with a pinch of black pepper, bring to the boil then reduce the heat and simmer for 15 minutes until reduced and thickened.

Top the pizza with a layer of sauce, ¾ of the grated cheese followed by the marinated Quorn sausages, diced pepper, red onions, sweetcorn and a sprinkling of the remaining cheese.

Cook in the preheated oven for 20 minutes, or until the dough is well risen, the cheese is bubbling, and the Quorn is piping hot.

TIP: Individual pitta breads can be used as an alternative to making a pizza dough.

Quorn Vegan Jerk No Chicken Wrap

INGREDIENTS:

8 x 69g Vegan Fillets , Defrosted

MARINADE

4tbsp Jerk Marinade

1 Lime, Zest, and Juice

2tsp Ginger Purée

FRUITY SLAW

300g White Cabbage, Finely Sliced

120g Carrot, Grated

1 Small Red Onion, Thinly Sliced

96g Dried Apricots, Finely Chopped

150g Tinned Sweetcorn, Drained

Seasoning

PREPARATION TIME: 25 MIN

MARINADE TIME: 30 MIN

COOKING TIME: 1 5-20 MIN

SERVES: 10

TO SERVE

4tbsp Vegan Mayo (optional)

10 Wraps

40g Iceberg Lettuce, Shredded (optional)

TIP: This recipe also works well as a filling for pittas or baguettes.

Quorn Vegan Jerk No Chicken Wrap

METHOD:

Preheat the oven to 200C/Gas 6. Combine the marinade ingredients and pour over the fillets, stir to coat all fillets with the marinade. Refrigerate for at least 30 minutes.

In a large bowl, combine all the fruity slaw ingredients. Season to taste.

PREPARATION TIME: 25 MIN

MARINADE TIME: 30 MIN

COOKING TIME: 1 5-20 MIN

SERVES: 10

Place the fillets onto a baking tray and cook for 15–20 minutes until core temperature is reached.

Spread 1 tsp of mayo over each wrap (optional) and top with the lettuce and the fruity slaw.

When the fillets are cooked, cut each into 5 or 6 slices and divide between the 10 wraps.

Roll up and serve while still warm. Alternatively, leave the fillets to cool before filling the wraps and serve cold

ALLERGENS:

Gluten, sulphates (apricots).

Vegan, Halal, High in protein, fibre

Low in fat & saturated fat, Low in sugar

TIP: This recipe also works well as a filling for pittas or baguettes.

GREEN STREAT KITCHEN QUORN JERK NO CHICKEN WRAP CONTAINS Analysed by Nutrics, based on above ingredients & recipe.