Years ago (when Quorn first came out) I decided to try and make some vegetarian meals that a hardened omnivore like myself would eat (I'm really not a vegetable eater if I can help it!). I decided to try and make a stew. I had never made a stew of any kind before, but had a memory of my aunts sausage casserole, that gave me an idea of the sort of things that went in and decided to make up a recipe. It was surprisingly successful, so let it loose on my friends.
This is an almost vegetarian stew as it has worcestershire sauce in it. If you are a true veggie, you can omit it or you can get some veggie worcestershire sauce like this.
1 large packet Quorn pieces (not the mince)
1 large onion chopped
1 tin chopped tomatoes
2 tbsp mushroom ketchup
2 tbsp worcestershire sauce
Handful mushrooms chopped
2 tsp marmite
Handful pearl barley
3 large carrots sliced
1 tbsp tomato ketchup
1/2 tsp dried mixed herbs
In a large pan soften the onions in the sunflower oil.
Add the quorn to get a little flavour from the onions into the quorn and cook for a minute
Add approximately 2 pints water, the chopped tomatoes, the worcestershire sauce, the mushroom ketchup, the tomato ketchup, the pearl barley, the carrots and the mushrooms. Bring to the boil and then reduce down to a simmer.
Cook for about 30 minutes and serve with dumplings and roast potatoes, or mash.
(The dumplings can be cooked in the stew for the last 15 minutes, just bring the temperature of the stew up to nearly a boil and drop in)