Vegetarian

Veggie Quorn Chik'n stew is for Dinner.

Veggie Quorn Chik'n stew takes 15 minutes to prepare.

Veggie Quorn Chik'n stew takes 30 minutes to cook.

Veggie Quorn Chik'n stew makes 6 servings.

The ingredients for Veggie Quorn Chik'n stew are:

2 tbsp olive oil
1 box Quorn Naked Cutlets, cut into bite size pieces or 1 bag Quorn Chik'n fingers
2 ribs celery, thinly sliced
2 med carrots, sliced
1 lg onion, chopped
3 cloves garlic, minced
2 med sweet potatoes, peeled and cut into 1" cubes
2 med turnips, peeled and cut into 1/2" cubes
1 medium parsnip, diced
1 bell pepper, diced
1 cup frozen peas
4 C reduced sodium vegetable broth
2 sprigs thyme
1 bay leaf
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp cornstarch
1/2 C water

Here is how you make Veggie Quorn Chik'n stew:

DirectionsHeat 2 tablespoon of the oil in large Dutch oven over medium high heat. Add chik'n and cook until well browned. Transfer chik'n to small bowl or plate.Add the remaining 1 tablespoon oil to Dutch oven along with celery, carrots, and onion. Cook, stirring occasionally, until lightly brown, about 3 to 5 minutes. Add garlic to Dutch oven. Stir in sweet potatoes, turnips, parsnips, bell pepper, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, and then reduce heat and simmer 20 minutes or until vegetables are tender. Remove bay leaf.Return chik'nto pot. In small bowl, dissolve cornstarch in water to form a smooth paste. Stir cornstarch mixture into simmering filling and cook 2 to 3 minutes until thickened.Serving Size: Makes huge servingsNumber of Servings: 6Recipe submitted by SparkPeople user SIRDOG.

The nutritional information for Veggie Quorn Chik'n stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 267.2

• Total Fat: 8.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,050.4 mg
• Total Carbs: 39.6 g
• Dietary Fiber: 9.3 g
• Protein: 11.0 g

The dietary needs meet for Veggie Quorn Chik'n stew is Vegan