Veggie Quorn Chik'n stew

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Nutritional Info
  • 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

View full nutritional breakdown of Veggie Quorn Chik'n stew calories by ingredient
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Number of Servings: 6


    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


You can top with biscuits or serve over bread if desired.


Heat 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 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SIRDOG.

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