Quorn and Mushroom Crumble

Ingredients

• 300g Quorn mince
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp chopped fresh mixed herbs (eg oregano, chives, parsley)
• 225g chestnut mushrooms, quartered
• 2 tbsps vegetarian gravy granules
• FOR THE TOPPING
• 10g granary breadcrumbs
• 2 tbsps chopped fresh parsley
• 1 tbsp horseradish sauce
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Preheat a non-stick pan and dry-fry the Quorn mince to seal it. Add the onion and garlic and cook quickly over a high heat for 2-3 minutes.
3. Add the herbs and mushrooms and pour in 600ml of water. Bring to the boil, then reduce the heat. Sprinkle the gravy granules over, stir well, and simmer gently for 20 minutes until the Quorn is soft, topping up with more water if required.
4. Meanwhile, place the breadcrumbs on a baking tray and then in the oven for 10-15 minutes until well toasted. Place in a mixing bowl, add the parsley and mix in the horseradish sauce.
5. Place the Quorn in the bottom of an ovenproof dish and scatter the crumble on top. Bake in the oven for 10 minutes. Serve with new potatoes (with skins) and fresh vegetables.

Tips

This crunchy topping can be used on many different foods, such as fish or chicken, and is ideal way of using up stale bread.