Vegan pea and chicken stew

Cooking time of 40 minutes – Serves 4

Nutritional Information

• 486 Kcal
• 14g Fat
• 2.6g Saturates
• 36g Carbohydrates
• 28g Fibre
• 40g Protein
• 0.8g Salt

Allergens & Dietary Requirements

Allergens:

• Gluten

Dietary requirements:

• Halal
• Kosher
• Vegetarian
• Pescatarian
• Vegan
• Dairy-free

Ingredients

• 3 tbsp olive oil
• 2 medium onions, diced
• 2 medium carrots, diced
• 700g Quorn vegan pieces
• 3 garlic gloves, minced
• 250g passata
• 1 tbsp paprika
• 1 bay leaf
• 800g frozen peas
• 10g fresh dill, chopped
• 250ml water

Method

• Heat the oil in a pot over medium heat. Add the onion and carrots to the pot and sauté for 3-5 minutes until they soften.
• Add the Quorn pieces and paprika to the pot, mix well, and let this cook for another 5 minutes.
• Add the minced garlic, bay leaf, passata and water, mix well, and let this simmer for around 20 minutes. Adjust the quantity of water used according to preferred consistency.
• Mix in the frozen peas and simmer for another 5 minutes.
• Once the peas are cooked, mix in the fresh dill and serve.