My Basket (0)

  • No products in the basket.
Official Ninja Website

Vegan Quorn ‘Chicken’ Arrabbiata & Potato Puree

by Gaz Oakley
on 26th January 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This Vegan Quorn ‘Chicken’ Arrabbiata & Potato Puree recipe is packed full of incredible flavours. A perfect meal to serve it at your next social gathering!


Vegan Quorn ‘Chicken’ Arrabbiata & Potato Puree

1
2
3
4
5
5 - 1 review

Ingredients

  • 2 Packs Quorn Vegan Fillets
  • 2 tbs Vegetable Oil
  • Arrabbiata Sauce
  • 1 Red Onion, chopped fine
  • 1 tbs Olive Oil
  • 1 Clove of Garlic, minced
  • 1 Yellow Pepper, cubed
  • 1 tin Chopped Tomatoes
  • 3 tbs Tomato Puree
  • 3 tbs Capers
  • 30g Black Olives, pitted
  • 10 Cherry Tomatoes, halved
  • Pinch Salt & Pepper
  • 1 tsp Dried Chilli Flakes
  • Potato Puree
  • 3 Maris Piper Potatoes, peeled & cube
  • 360ml Cashew Milk
  • 1 Bay Leaf
  • 2 Sprigs of Thyme
  • Pinch Salt & Pepper
  • To Serve
  • Baby Carrots
  • Green Beans
Prep Time
Serves
4

Instructions

  1. To make the sauce, sweat the onion, garlic & pepper until soft in a medium saucepan with the seasoning.

  2. Add the rest of the ingredients, turn the heat low & allow to simmer away for 15-20 minutes, stirring often.

  3. Add the potatoes to a saucepan then cover with water, place over a medium heat to cook until soft, this usually takes 10-12 minutes

  4. In a small saucepan add the milk, thyme, bay & seasoning, place over a low heat to infuse.

  5. When the potatoes are soft, drain away the water & allow to steam dry for 5 minutes.

  6. Leave to cool, and add the potatoes to your ninja blender with the hot milk, the biltz until smooth.

  7. Add a additional seasoning if needed & a touch of olive oil for flavour.

  8. Once the sauce & puree is ready, grill the Quorn Vegan Fillets for 10 minutes (from frozen) until they are lightly charred on both sides.

  9. Serve with vegetables of your choice I used baby carrots and green beans.

Gaz Oakley

As a former chef, food has been an integral part of my life for as long as I can remember. But it was my love of creating my own dishes and then sharing them with the world that got me to where I am today. I have a passion for creating vegan food that looks every bit as good as it tastes. Perhaps the only thing to rival my passion for cooking is my love of photography. And I'm so fortunate, as I get to combine my great passions in life every day.
Read more posts by Gaz Oakley