Saucy Chicken-less, Mushroom+ Spinach Pot
Author: 
Recipe type: Vegan
Serves: 4
 
Ingredients
  • 1 tablespoon olive oil
  • 1 finely sliced onion
  • 1 punnet of baby portobello mushrooms, quarter
  • 1 pack of Quorn SA vegan savory / chicken pieces
  • 2 cloves garlic, minced
  • 3 - 4 cups of raw spinach, chopped
  • 2 tablespoons cornstarch or flour
  • 1 cup of mushroom stock
  • 2 cups of nutritional yeast
  • 1 - 2 cups of plant based milk (unsweetened)
  • 1 cup of Violife vegan parmesan, grated (optional)
  • salt and black pepper to taste
  • Fresh flat Italian parsley, chopped for garnish (optional)
Instructions
  1. Sauté onions in large stockpot with olive oil till translucent
  2. Add quorn chicken pieces, cook till somewhat browned. Remove from pot
  3. Add mushrooms and a sprinkle of salt. Do not stir until they begin to release their liquid. When browned, remove from pot and set aside with quorn pieces.
  4. Quickly brown garlic, approx one minute, careful not to burn
  5. Add spinach, cook for about 5 -10 minutes till wilted down
  6. Add mushroom stock (try woolies brand), cornstarch (premixed in a splash of cold water), 1 cup of plant milk, vegan parmesan, nutritional yeast.. Cook and allow to thicken. Add extra plant milk bit at a time, if too thick. Add extra nutritional yeast to thicken.
  7. When sauce is at correct consistency, return mushrooms and quorn pieces too pot. Warm through for 5 minutes.
  8. Add black pepper to your liking and taste for salt (approx ¼ teaspoon is likely needed).
  9. Garnish with optional flat italian parsley and serve!
Recipe by Swoontastic.com | Easy Vegan Recipes at https://www.swoontastic.com/vegan-saucy-chicken-mushroom-spinach-pot/