Name: Quorn and sweet potato fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 Tbsp olive oil; 3 medium sweet potatoes; 300g Quorn pieces; 1 Tbsp tomato purée; 1 tsp garlic paste or 2 cloves minced garlic; 1 tsp smoked paprika; 1 tsp dried marjoram; 1 tsp ground cumin; ½ tsp chilli flakes (optional); Water; 1 lime, juiced; 75g baby spinach; Salt & pepper; Chopped Coriander leaves to serve

Quorn and sweet potato fry

14 Jul 2021

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

You can make this Quorn and sweet potato fry in the oven or on the hob – the baked version is a bit healthier. If you want the dish to be vegan, make sure the Quorn has no egg-white in it. Serve it with a salad and perhaps rice, or in tortilla/taco wraps.

Ingredients

3 Tbsp olive oil
3 medium sweet potatoes
300g Quorn pieces
1 Tbsp tomato purée
1 tsp garlic paste or 2 cloves minced garlic
1 tsp smoked paprika
1 tsp dried marjoram
1 tsp ground cumin
½ tsp chilli flakes (optional)
Water
1 lime, juiced
75g baby spinach
Salt & pepper
Chopped Coriander leaves to serve

Instructions

Peel the sweet potatoes and cut them into small cubes – similar size to the Quorn pieces.
Heat half of the oil in frying pan and fry them until golden brown, then set aside. Alternatively scatter them in a roasting dish, season with salt and pepper, scatter some chilli flakes on top and roast for 20-25 minutes until golden, turning them regularly.
Meanwhile, heat the reaming oil in a frying pan and add the Quorn pieces. Fry them for about 10 minutes, or until golden, then add the spices, tomato purée, salt & pepper and cook for a couple of minutes. Add water if it’s getting too sticky - it shouldn’t be too dry either.
Add half the lime juice then the spinach. Put a lid on and sauté for 3-5 minutes or until the spinach has wilted.
Gently mix the sweet potatoes together with the Quorn, then add the coriander leaves and serve.