Cheesy Kale and Quorn Casserole
Cheesy kale and Quorn casserole. Delicious and easy to make this vegetarian protein packed meal is a great way to get kids to eat their greens!
Servings 6
Calories 157kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced.
- 2 cloves garlic crushed.
- 1 medium sized carrot coarsely grated.
- ½. teaspoon dried oregano
- ½ teaspoon dried thyme
- 300 g Quorn mince
- 400 g tin chopped tomatoes.
- 1 tablespoon tomato puree
- 250 ml vegetable stock
- 150 g chopped fresh kale stalks removed leaves only.
- 200 g half fat grated cheddar cheese
- Salt and freshly grated pepper
Instructions
- Pre-heat oven to 180C fan.
- Heat the olive oil in a large pan, add the onion and sauté for about 3 minutes.
- Add the garlic and grated carrot and sauté, stirring for a further 2 minutes.
- Stir in the herbs, cook for about 30 seconds.
- Add the Quorn mince, stir around for about 2 minutes then add the tomatoes, tomato puree and stock.
- Add the kale in batches to the mixture, cooking it until it wilts.
- Bring the mixture up to the boil and turn down to simmer for about 5 minutes. Then turn off the heat.
- Stir in half of the grated cheese until well combined then season to taste with the salt and pepper.
- Transfer the contents into a casserole dish. Sprinkle the remaining cheese evenly over the top.
- Bake in the oven for 15 minutes until heated through and cheese is bubbling on top.
Nutrition
Calories: 157kcal | Carbohydrates: 16g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 919mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4872IU | Vitamin C: 39mg | Calcium: 314mg | Iron: 2mg