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Veggie Pineapple ‘Chicken’

This dish was very popular in the 1970s, along with flared trousers and the Bee Gees. 

Serves: 2
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

  • 1 tbsp olive oil
  • 1 small bunch of spring onions, chopped
  • 1 red pepper, cubed
  • 1 red pepper, cubed
  • 1 tsp soya sauce
  • 1 tsp sweet paprika
  • 1 small tin of chopped pineapples including the juice
  • 300ml/10fl oz vegetable stock
  • 150g/5oz vegan Quorn pieces
  • 1 tbsp tomato purée
  • 1 tsp cornflour
  • 1 tbsp coriander, chopped

Garnish

  • Reserve a little spring onion and coriander

Instructions

  1. Gently fry the spring onions, red peppers and garlic in the oil for 2 minutes.
  2. Add the soya sauce and paprika and cook for 1 more minute.
  3. Add the pineapples and stock, simmer for 5 minutes then add the Quorn.
  4. Add the tomato purée and simmer for 5 minutes.
  5. Mix the cornflour with a tbsp of water. Add to the dish and stir.
  6. Finally add a little chopped coriander and cook for 2 more minutes.
  7. Serve with rice or new potatoes and green beans.

Chef’s tip 

If you have not used Quorn before it is a versatile protein source with a mild flavour. Quorn is available as sausages, escallops, burgers, and mince. Not all Quorn products are vegan, so always check the packaging before you buy. If Quorn is not your thing add chickpeas, cannellini or butter beans – all of which are good sources of protein.

For more great Main Meals, click here.

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