Quorn Kebabs with Carrot Purée

You don’t have to be a veggie to enjoy eating Quorn. Although it’s meat-free, it contains all nine essential amino acids, making it a good source of first-class protein – and it’s low in calories, too.

Here, it’s served with some delicious vegetables on a bed of colourful carrot purée.

Method

Mix all the herb marinade ingredients together in a bowl. Add the chunks of Quorn and stir well to coat them in the marinade. Cover and leave the bowl in the fridge to marinate for 30 minutes.
Meanwhile, make the carrot purée. Cook the carrots in a pan of lightly salted water until tender. Drain well and blitz in a blender or food processor until smooth. Stir in the fromage frais, nutmeg, seasoning to taste and chopped parsley.
Thread the marinated Quorn with the courgette, green pepper and mushrooms onto some wooden kebab skewers that have been soaked in water to prevent them burning. Place in a foil-lined grill pan and brush with the remaining marinade. Spray with oil.
Cook the kebabs under a preheated hot grill for 10–15 minutes, turning them occasionally, until the Quorn is lightly browned and the vegetables are tender.
Arrange the kebabs on 2 serving plates and dust lightly with sweet paprika. Serve with a mound of carrot purée.

Variations

Check out more delicious recipes like this one on our recipe page.

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Serves: 2
Prep time: 15 Minutes
Cook time: 30 Minutes
Calories: 200 kcal per serving
Total Fat: 3.7 g
Steps: 2

Ingredients

250g Plain Quorn fillets, cut into large chunks
200g Carrots, thinly sliced
2 tbsp Virtually fat-free fromage frais
Pinch of grated nutmeg
Salt and freshly ground black pepper
1 tbsp Finely chopped parsley
1 Courgette, cut into chunks
1 Green pepper, deseeded and cut into chunks
100g Button mushrooms
Spray oil
Pinch of sweet paprika

Herb marinade:

Grated zest and juice of 1 lemon
2 Garlic cloves, crushed
2 tbsp Chopped dill
1 tbsp Chopped chives
Freshly ground black pepper

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