Quorn mince and dumplings is a tasty and filling evening meal that serves 3-4. Serve with mashed potatoes and green veg.
- Frozen quorn mince
- One large onion
- 2 cloves of garlic (adjust to taste)
- a few mushrooms
- Bisto gravy granules
For the dumplings
- 150g self-raising flour
- 70g vegetable suet
- dried thyme
Peel and chop the onion.
Fry onion gently in a knob of butter or in oil. I tend to cover the pan and cook on a low heat for around 15 – 20 mins.
Crush and add garlic to pan.
Pre-heat oven to 160 degrees.
Chop the mushrooms, add to pan and cook for another 10 mins.
Transfer onion mixture to a large pan and add the frozen quorn and a little water Cook until the quorn is softened. (It doesn’t take long.)
Add gravy granules and more water if needed.
Transfer the whole ‘mince’ mixture to an oven dish and cover.
Bake in oven for 30 mins. While it is baking you can make the dunplings. (See below).
Making the dumplings
This is super easy!
Add flour and vegetable suet to a large dish.
Add enough water to make a dough. I usually start with 3/4 tablespoons and then gradually add more as needed.
Divide mixture into 7/8 small balls and chill until needed.
The final stage
When the ‘mince’ is piping hot, place the dumplings on top and bake covered for 15 mins and then uncovered for 10 mins to give a nice crust.
Serve with green veg and potatoes.