This is a vegetarian dish, but can easily be made vegan by replacing the Quorn with a tin of chickpeas or other non-meat mince. It serves 6 with leftovers, and is easily freezable.
You will need:
2 onions, chopped (I use my food processor’s chopping blade to chop things quickly and easily)
2 celery sticks, chopped
4 carrots (I used three ginormous carrots), chopped
2 red or yellow peppers, chopped
1 tin reduced-sugar baked beans (chickpeas would be better, but I didn’t have any in the cupboard)
300g Quorn mince
2 vegetable stock cubes
1 tablespoon extra virgin olive oil
1 tsp asafoetida
2 tsp ready-chopped ginger (I used Batts Easy Ginger from Lidl) or a 5cm piece of ginger, chopped
5 tsp ready-chopped garlic (again, I used Batts Easy Garlic from Lidl) or 5 cloves of garlic
4 tsp ground cumin
2 tsp ground coriander
5 tsp paprika
4 tsp turmeric
100g dried apricots, chopped (you can buy chopped dried apricots if you’re a Spoonie, like me)
1. Put the olive oil in a large saucepan or in a slow cooker.
2. Add the onions and peppers. Cook on a medium heat until soft (around 20+ minutes on high if you’re using a slow cooker).
3. Add the remaining ingredients.
4. Add 2l water.
5. Give it a good stir.
6. Now you have several options:
a) bring to the boil, then turn down the heat and simmer for 30 minutes.
b) leave on the lowest hob (stove top) setting for four hours or more.
c) if using a slow cooker, cook on high for four hours or low for six hours.
Why not try some garlic bread or, for a low-carb vegetarian option try this recipe for Almond Flour Dumplings? It’s not my recipe but I am going to try it.