Tag Archives: Quorn Chik’n

Meatless Monday: Pumpkin White Bean Chili

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Have you had your fill of Thanksgiving leftovers? Are you over it, ready to move on from turkey to other foods for the next few weeks? We don’t cook turkey around here, but I am certainly okay with not eating mashed potatoes, Tofurky, other veggie roasts, stuffing, etc., etc., for a while.

If you’re in need of something filling, a dish that is both comfort food and this lovely fall season wrapped up in a bowl, the following white bean and pumpkin chili just might satisfy such a craving. Having never eaten, nor made a white bean chili, I decided to do what I frequently do in the kitchen — and wing it.

This chili was gone in a day and a half, which is saying a lot because typically if I make chili, it sits in the fridge for a week… and then half of it gets thrown in the freezer where it’s forgotten for a year or so. It’s hearty and robust, not overly spicy, but wonderfully flavorful!

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Pumpkin White Bean Chili

Yields about 5 quarts

1 small cooking pumpkin (about 1 1/2 – 2 pounds)
4 Quorn Chik’n Cutlets (unbreaded)
2 tablespoons oil
1 clove garlic, minced
salt and pepper
1 large onion, diced
4 tablespoons olive oil
2 poblano peppers, stem/seeds/ribs removed, than diced
2 small yellow bell peppers, stem/seeds/ribs removed, than diced
3 small anaheim peppers, stem/seeds/ribs removed, than diced
2 dried bay leaves
4 cloves garlic, minced
3 teaspoons ground cumin
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon ground turmeric
2 cups cannellini beans
2 cups diced tomatoes (I like the fire-roasted ones)
6 cups No-Chicken broth
1/4 cup sour cream

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Prepare the pumpkin: Preheat your oven to 350 degrees F. Remove the stem from your pumpkin, then slice the pumpkin in half. Scrape out the seeds and fibers, then place the pumpkin halves [cut side down] on a rimmed baking sheet. Bake for 1 to 2 hours, or until tender. Cool, then cut each half into 1-inch thick strips. Slice off the rind from each strip, then dice the cooked pumpkin into 1-inch cubes. Set aside until needed.

Prepare the Quorn Chik’n: Place a large frying pan over medium-high heat. Add half of the oil and the minced garlic. Place all four cutlets in the pan. Drizzle with the remaining oil and a semi-generous amount of salt and pepper. Cook until lightly golden brown, then flip and cook on the remaining side. Continue cooking until tender, golden brown, and heated all the way through. Remove the cutlet from the heat and dice into chunks. Set aside until needed.

Prepare the chili: In a large pot (I like my dutch oven for this), heat four tablespoons of oil over medium-high heat. Add the diced onion and peppers, cooking until tender. Add in the bay leaves, garlic, cumin, two teaspoons salt, coriander, oregano, chili powder, and ground turmeric. Stir until well combined. Next, add in the beans, tomatoes, No-Chicken broth, cubed pumpkin and diced Quorn Chik’n. Reduce the heat to low and simmer for 30 minutes, up to a few hours. You can add more broth if you prefer your chili a little less thick. Stir in the sour cream right before serving. Taste, then add salt and pepper to your liking.

The chili can be served with more sour cream to top off each bowl, minced cilantro, grated cheddar, cornbread, etc.

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Meatless Monday: Quorn Chik’n and Dumplings

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Traditionally, chicken and dumplings are a Midwestern and/or Southern comfort dish. As with many comfort foods, the dish can vary, depending on whose dinner table or restaurant you’re at. Some versions contain more soupy stew and small, flat rectangular dumplings. Others are thick like a casserole, topped with fluffy biscuit-type dumplings. I prefer the latter type.

One of my favorite vegetarian meat alternatives is made by Quorn. The chik’n products are the most similar to the texture of non-vegetarian chicken, and everything we’ve tried has more than satisfied everyone around here. I love the chik’n tenders for just about any recipe I would’ve normally used actual chicken in. In this chik’n and dumplings recipe, the tenders are exceptional! Quorn boasts quality products that are healthy, high in protein and dietary fiber, while also being naturally low in cholesterol, fat and saturated fat. Most importantly, however, is flavor and in that department, Quorn is also impeccable.

This dish reheats nicely if you wind up with any leftovers, too!

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Quorn Chik’n and Dumplings

Serves 6-8 folks.


For the stew:
1/4 cup unsalted butter
1 large onion, chopped
2 stalks celery, chopped
2 large carrots, peeled then cut in bite size pieces
3 cloves garlic, minced
1 12 ounce package Quorn Chik’n Tenders
2 cups cubed Yukon gold potatoes (about 4 medium potatoes)
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
4 cups No-Chicken broth
2 bay leaves
1/2 teaspoon fresh chopped thyme
1 1/4 cups green peas
1 cup half and half

For the dumplings:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
2 tablespoons freshly chopped rosemary
3 tablespoons freshly chopped chives
1/4 teaspoon ground pepper
1 3/4 cups buttermilk
2 eggs, beaten

In a large heavy bottomed pan (I use one like this) melt the 1/4 cup butter over medium high heat. Add the diced onion and saute until the onion becomes translucent.

Once the onion has changed color, add the diced celery, carrot, and garlic. Cook for 5-6 minutes, until the carrots begin to tender. Add the Quorn Chik’n Tenders and potatoes, stirring to evenly mix everything. Continue cooking until the chik’n tenders start turning golden brown (another 5 minutes or so).

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Sprinkle the flour, salt, and pepper over the vegetables, then stir it in to evenly coat everything. Cook for a 1-2 minutes, before pouring the broth into the pot. Stir well, to make sure the flour is incorporated well. Stir in the bay leaves and fresh chopped thyme. Continue stirring occasionally until the mixture begins to thicken. Reduce heat to medium-low, cover and cook until the potatoes are fork tender (15 minutes or so).

While the potatoes are cooking, prepare the dough for your dumplings. In a bowl, mix together all the dumpling ingredients until you form a nice thick, scoopable batter.

When the potatoes are cooked through, uncover the pot. Stir in the peas and half and half. Next, scoop the dumpling batter (about 1/4 cup per scoop) in rounds, gently placing on top of the stew. Continue scooping the batter over the stew mixture, leaving about a 1/2-inch space between each scoop. Cover the pot and cook on medium-low for 15-20 minutes, until a toothpick comes out clean when poked into the dumplings.

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Serve and enjoy while hot.

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Meatless Monday: Veggie Yakiudon


Although we eat a lot of Mexican food around here, there are some things I enjoy much more…  Noodles, for instance, are at the top of the list. It almost doesn’t matter the type or the particular cuisine. Maybe it’s just the high desire for carbs and the insatiable desire my half-Japanese self finds to eat my meals with chopsticks. Can’t eat a burrito with chopsticks, now can we?!

Growing up in Hawaii, so many of my meals growing up were a conglomeration of multiple cultures. There are Hawaiian dishes mixed with Chinese, Japanese, Filipino, American, Thai influences.  Even as a kid, noodles were instant comfort food for me. One of the first things I learned how to cook was saimin (ramen… straight out of the package, little spice packet included).

These noodles aren’t traditional in most senses, but they’re good and filling, sweet and savory. It’s important not to overcook your vegetables, so they maintain some texture and slight crunch in the final pasta. While I used round udon noodles, you can use what’s available to you — whether that’s flat, wide, or thin udon, or thick round noodles. I encourage you to add a bit of spicy red chili sauce to your bowl if you enjoy the heat at all — it balances well with the sweetness of these noodles.


Veggie Yakiudon

Serves 8-10.

8 tablespoons shoyu
8 tablespoons mirin
3/4 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup vegetarian worcestershire sauce
6 cloves garlic, minced finely
4 teaspoons fresh ginger, minced finely
2 8-ounce packages round udon noodles
4 tablespoons toasted sesame oil
1 onion, halved then cut into half-moons about 1/4″ thick
1 package Quorn Brand Chik’n Tenders
1 large orange bell pepper, diced into bite sized pieces
15-20 snow peas, ends trimmed
1 small head of broccoli, cut into bite sized florets
1 large stalk celery, diced
1 cup bean sprouts
1 cup shiitake mushrooms, sliced into strips
salt and pepper
4-6 stalks green onion, diced


In a bowl, whisk together the shoyu, mirin, hoisin, rice vinegar, worcestershire, minced garlic, and minced ginger. Set aside until needed.

Cook the noodles according to the package directions, then run under cold water to stop the cooking. Set aside in a colander to drain until needed. Make sure the noodles are dry before adding them to the wok later, which will help them to brown up instead of steam, keeping them from getting overly mushy.

In a large wok, heat the sesame oil over medium-high heat. Add the onions, tossing in the oil until tender. Add the Quorn tenders, also tossing in the oil. Cook until lightly golden brown. Add in the bell pepper, snow peas, broccoli, celery, bean sprouts and shiitake mushrooms. Use two spoons or spatulas to toss the vegetables in the wok until they just start to soften up. Remove the vegetables from the wok and set aside.

Add half of the sauce to the wok. Over medium-high heat, add the noodles and quickly toss them in the sauce with the two spoons or spatulas you used with the vegetables. Add the veggies back to the noodles, tossing them into the mixture. Add the remaining sauce, along with a bit of salt and pepper. Toss a few more times, then remove from heat. Sprinkle the diced green onion on top and serve immediately. I like adding a bit of sriracha into my own bowl!



Cheesy Vegetarian Chicken, Spinach and Artichoke Wraps


Sometimes I will see a recipe while browsing food blogs at 11:30, midnight, and think I need this in my mouth right now. Then I fall asleep dreaming of said food, waking in the morning still craving what I saw the night before. When I saw this spinach and artichoke grilled cheese sandwich, it blew my mind. Now, I am picky (P-I-C-K-Y) about spinach artichoke dip. It absolutely cannot taste like mayonnaise. It must be creamy. A little spice is delicious. Oh, and cheesy? Heck yes it must be cheesy. This sandwich sounded amazing, filled with all the things I love about a good spinach artichoke dip.

But I wanted to make something my husband would be more easily convinced to have as dinner. Veggie chicken sounded like a good addition… And morphed into a wrap? That’s a little healthier than buttered bread, right? (Hah.) When I told him what I was making for dinner, he said, “Okay.” As we ate that transformed into, “This is my favorite thing ever. I was not at all excited about it. But this… This is SO good!”

The truth is, I thought about this recipe all day before I made it. And as usually happens when I do that – the final product wasn’t at all what I envisioned all day. It far surpassed fulfilling my food craving in flavor. Chock full of spinach, the filling is still very creamy and slightly spicy (add more or less Sriracha to your liking). The Quorn Chik’n added a satisfying amount of protein, making this an easy dinner for two. Granted, I made two huge wraps… Feel free to split the filling up into three or four portions if you’d like.    



Cheesy Vegetarian Chicken, Spinach and Artichoke Wraps

Heartily feeds two grown folks.
Recipe idea greatly adapted from Joy the Baker.


2 tbsp. oil
4 cloves garlic, minced
2 Quorn Chik’n Cutlets (thawed and cubed in bite-size pieces)
¼ cup diced white mushrooms
1½ cups artichoke hearts, roughly chopped
4 oz. fresh spinach, plus 2 oz. for serving
2 oz. Muenster cheese
4 oz. shredded mozzarella cheese
2 tbsp. crumbled bleu cheese
1 tbsp. Sriracha
2 tbsp. cream cheese, softened
2 Lavash flatbreads *

*We decided to try Trader Joe’s Lavash flatbread, which is what I used for these wraps. Use what you have available to you. Can’t find lavash? A large tortilla would easily work for this.




Heat the oil in a large skillet over medium-high heat, then add the garlic, sauteing until fragrant (1-2 minutes). Add the Quorn Chik’n, stirring to evenly coat with the garlic-oil. Cook, stirring occasionally until the chik’n is nicely golden brown (6-8 minutes).

Once the chik’n is browned, add in the diced mushrooms and artichoke hearts. Stir everything together well, cooking for 3-4 minutes, until the mushrooms are browned and tender. Add the Muenster cheese (I used slices and just broke them up into bite-sized pieces), mozzarella, and bleu cheese, again stirring to evenly combine everything. Add the spinach, one large handful at a time, folding it in. Cook just long enough for the spinach to wilt. Remove the filling from the heat.

Heat a large griddle or pan over high heat. Heat the flatbread for 30 seconds (or until nicely warmed), flip and do the same to the other side.


Spread one tablespoon of softened cream cheese in the center of each flatbread. Spoon the chick’n filling on each flatbread, right along the center. Add one ounce of fresh, uncooked spinach, on top of each flatbread. Wrap up like a burrito (fold both short-sides in, over the filling, then roll up length-wise). Eat immediately while hot.