Quorn Pieces and Chestnut Loaf with Cranberries

Name: Quorn Pieces and Chestnut Loaf with Cranberries
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 300g Quorn Pieces [https://www.quorn.ie/products/chicken-style-pieces]; 2 tbsp oil; 1 large onion, finely diced; 3 garlic cloves, finely diced; 1 ½ tsp dried sage; 200g mixed mushrooms, cleaned and diced; 1 vegetable stock cube, dissolved in 50ml hot water; 100g wholemeal breadcrumbs; 1 egg, beaten; 60g cranberries; 80g preprepared ambient packed chestnuts, diced; Season with cracked black pepper

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Quorn Pieces Vegetarian Meatloaf With Chestnut and Cranberries visible sliced to show the filling.

Try this easy & tasty Quorn Pieces and Chestnut Loaf recipe with Cranberries. Get Christmas dinner party recipes & meal ideas from Quorn.

Vegan & Vegetarian Fillets & Pieces Recipes Vegan and Vegetarian Christmas Recipes

Serves 4

65 mins

A Little Effort

267 cals
(Per serving)

6g of fat
(Per serving)

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Made with Quorn Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Pieces
2 tbsp oil
1 large onion, finely diced
3 garlic cloves, finely diced
1 ½ tsp dried sage
200g mixed mushrooms, cleaned and diced
1 vegetable stock cube, dissolved in 50ml hot water
100g wholemeal breadcrumbs
1 egg, beaten
60g cranberries
80g preprepared ambient packed chestnuts, diced
Season with cracked black pepper

Method

Pre-heat the oven to 190°C/380°F/Gas mark 5. Line a 2lb loaf tin with greaseproof paper.
Heat the oil in a large frying pan over a medium heat and cook the onions for 4 minutes. Add the Quorn Pieces, garlic and sage then continue to cook for a further 3 minutes, then add the mushrooms and stock and simmer for 5 minutes. Remove from the heat and allow to cook for a few minutes.
Place half of the mixture into a blender and pulse for 1 minute. Add back into the pan along with the breadcrumbs, egg, cranberries and chestnuts and mix well. Season to taste.
Place the mixture into the lined loaf tin pressing firmly down. Cover with a greaseproof paper and bake for 30 minutes, remove the top layer of paper and bake for a further 20 minutes.
Remove from the oven and allow to rest for 10 minutes before serving.
Serve with freshly steamed vegetables.