Tuesday, 10 April 2012

Cooking With LouLou - Hot Potato and Quorn Saute

I haven't done a recipe post for a while so I thought I'd do one today for you. Originally from You Wheat Free, Gluten Free Diet Plan by Carolyn Humphries, this is one of my meat eating Mummy's favourite vegetarian meals, I've adapted it a bit but this is pretty close to the original x

Hot Potato and Quorn Saute

175g / 6oz Quorn Pieces
2 tbsp Soy Sauce
1 tbsp Sherry
1 Garlic Clove - Crushed or Finely Chopped
2 Tins Of New Potatoes, Drained and Chopped Into Even Sized Pieces
50g / 2oz Butter / Margarine
2 tbsp Oil
1 Bunch Spring Onions - Cut Into Short Lengths
1 Green Pepper Cut Into Thin Strips
1 Red Pepper Cut Into Thin Strips
1 Large Can Sweetcorn Drained
1/2 tsp Dried Oregano
2 tsp Paprika
2 tbsp Chopped Parsley

1. Put the defrosted Quorn pieces into a shallow dish.

2.Mix the soy sauce, sherry and garlic together and pour it over the Quorn, toss it until the Quorn is covered, then leave it to marinate for at least 1 hour

3. Melt the butter or margarine, and the oil in a large pan (I've used herb infused olive oil here but any cooking oil will do )

4. Add the spring onions, and the peppers and fry (saute ;) for about 2 minutes, stirring occasionally

5. Add the potatoes to the pan, and cook for about 5 minutes. Try not to stir as it will break down the potatoes, toss gently instead x

6. Add the Quorn and the marinade, the sweetcorn and the oregano and paprika to the pan. I sometimes add a little bit of water or extra butter at this point if it's looking a bit dry , toss gently for at least 5 minute till the Quorn is cooked through x

7 Et Voila - sprinkle with the chopped parsley and serve :) either on it own or with a salad x

Hints and Tips

* If you are severely intolerant to Gluten then I'd probably stay away from this dish, Quorn pieces are no longer guaranteed to be gluten free due to the manufacturing process. Also check that your soy sauce is gluten free, I used Asda's free from here
* Potatoes - this is the major piece of the recipe I changed the original recipe calls for 700g of new potatoes cut into evenly sized pieced boiled until just tender, using well drained tinned potatoes works fine though. You could also use leftover boiled potatoes
* Peppers - yes the recipe calls for one green and one red pepper, I've used a green and a yellow here it really doesn't matter
* I usually add an extra clove of garlic too, again its down to personal taste
* This recipe should easily serve 4 when eaten alongside a salad or two greedy people eaten on it's own ;), it also stores well in the fridge for at least 24 hours and can be reheated in the microwave
* If you've got little ones and you don't want to use the Sherry you could just marinate the Quorn in the soy and maybe some balsamic vinegar - Oh and don't be too precious about the marinade time, you could easily leave it all day or even overnight, the flavours would just be a little more intense x
* Oh and if you wondering what the pink strips are in mine, I added some leftover Quorn ham x

Hope you enjoyed that, it certainly is yummy it has a real savoury taste to it and it's so easy to make. Any questions please let me know xx 


  1. That looks really yum, ive been looking for a dish to do with quorn pieces as my boyfriend is a vegetarian, so this is perfect!

    Do you know of an alternative to the sherry though? Because my religion doesnt allow me to consume alcohol.

  2. oh crap i just scrolled up and saw what you had said about the vinegar lol silly me

  3. Thank you for the reciepe :) I'll give it a try and send you a pic of my dish :)))


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