Quorn au Vin (v)

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I’d been craving this for ages, and after searching recipes on the internet didn’t find one that exactly met my requirements so I concocted this. It was delicious. I recommend making it a day or so ahead of when you want to eat it to let the flavours develop and mingle. Perfect January comfort food.

For six portions you need

  • 12 quorn fillets
  • 250g baby button mushrooms
  • 250g shallots, peeled and kept as whole as possible
  • 250g┬áchantenay carrots – tops chopped off but don’t worry about peeling them
  • 3 tbsp brandy
  • 600ml red wine
  • 200ml vegetable stock
  • 2 bay leaves
  • 1 tbsp oil
  • 2 tbsp tomato puree
  • salt and pepper
  1. Begin by frying the carrots, shallots and mushrooms in a large casserole pan with the oil. Saute for 5-10 mins until starting to soften. Add the bay leaves and cook for a further 1-2 mins.
  2. Add the brandy and deglaze the pan. Add the wine and stock. Cook for about 15 mins until the wine mixture has started to reduce and the vegetable are tender.
  3. Add the quorn fillets, puree and season to taste. Cook for a further 10 mins or so until the quorn is cooked through. You don’t want to over cook it as it can get quite soggy.
  4. Either eat straight away or leave to mingle for a few days in the fridge. I served it with saute potatoes one day and mash and steamed spring greens another.