A deliciously savoury dish, packed with healthy plant-based protein from the Quorn Vegan Pieces and the green lentils. Roasting the garlic prior to making the dish will enhance the flavour of the food.
Quorn Vegan Lentil Stew With Roasted Garlic Sweet Potato Mash
- 2 tbsp. olive oil
- 3 cloves of roasted garlic (crushed)
- ½ large onion (thinly sliced)
- 1 tin of chopped tomatoes
- 1 tin of green lentils
- 1 tbsp. dried parsley
- 120ml water
- Salt & pepper to taste
- 1 packet Quorn Vegan Pieces (defrosted)
- For The Mash
- 550g peeled and diced sweet potato
- 4 cloves roasted garlic
- 1L water
- Salt and black pepper to taste
Pre-heat the oven to 200C degrees, peel and discard the outer layer of the whole garlic bulb, leaving the skins of the cloves. Use a sharp knife and cut about ½ inch from the top of the garlic exposing the individual cloves of garlic. Place the garlic in a baking tray covered in aluminum foil and bake for 25-30 minutes.
When the garlic has finished roasting, place the olive in a large frying pan and add 3 cloves of roasted garlic along with the thinly sliced onion, lightly fry at medium heat until golden.
Turn the temperature higher, pour in the chopped tomatoes, green lentils, dried parley, water, salt and pepper and allow it to start bubbling up.
Once it has started bubbling up reduce the temperature and allow the ingredients to simmer for approximately 10 minutes, stirring occasionally.
Add the vegan Quorn pieces, and simmer on low heat for 20-25 minutes (adjust seasoning if needed).
Pour the water to boil the sweet potatoes in a large saucepan along with some salt and bring it to a boil. Add the sweet potato during the last 15 minutes of the stew and allow the sweet potatoes to boil for approximately 12-15 minutes.
Drain the water from the sweet potatoes and leave to cool, place the sweet potato into the bowl of your Ninja Food processor, add the garlic, black pepper and pulse to turn the mash the sweet potatoes (adjust seasoning if needed add dairy-free butter – optional).
Transfer the stew into a serving bowl and garnish with fresh parsley; serve with roasted garlic sweet potato mash.