Creamy Quorn with Sweet Potato Fries

After a long day at work, I was really hungry and wanted something a little different from what we make in work. I found this recipe for creamy coconut quorn, and it came out absolutely delicious, and it pretty much makes itself!

Creamy Quorn with Sweet Potato Fries
(Serves 2)

1 large sweet potato, cut into thin wedges
1 tbsp oil
Salt and black pepper
300g quorn (for vegan, why not used marinated and fried tofu?)
400ml light coconut milk (1 can)
A pinch of ground nutmeg
2 handfuls cherry tomatoes, or 2 normal tomatoes
4-5 handfuls spinach (Or serve with some sugarsnap peas or broccoli!)

- Pre-heat the oven to 200°C. Have the potato wedges in a bowl with oil and some salt and pepper. Place on a baking tray and bake for about 30 minutes. 15 minutes in, add the cherry tomatoes to the tray and bake until softened.

- In the meantime as the wedges are baking, have the coconut milk, quorn, some salt, pepper and nutmeg in a medium sized casserole and cook over low heat for about 25 minutes until slightly thickened.

- Once the wedges, tomatoes and creamy quorn is just about done, simply wilt the spinach in a casserole for a couple of minutes, and drain of the water.

- Divide the food between two plates and tuck in!

I hope you have a wonderful day! Here on my side of the world, I am counting down the days for take-off, and visiting family and friends in Norway on Saturday - cannot wait! Do you have any plans for the rest of the week?


Original source:
Sunnere & Sterkere med Proteinrik Mat, p. 21

- Jules