Smoky Quorn Turkey & Bacon Leftovers Stew

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Dear Gawd, but we did stuff ourselves with food yesterday evening.  The usual family Sunday dinner was amped up a bit in honour of Easter, and there was turkey, roast potatoes, sausages wrapped in bacon, stuffing, gravy, veggies and other such good things, with vegetarian turkey roll, bacon, sausages etc for me.  My vegetarian status didn’t protect me however from a half-penny sized burn on the wrist via a lump of hot pig fat that made a last ditch OINK! for freedom.  And then 10 minutes gazing blankly out of the window with my arm under the cold tap.

I went home with a big foil pack of vegetarian “meats” as leftovers, and combined with a handful of vegetables in desperate need of using up before they also make a last ditch OINK! for freedom, came up with this casserole……

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Smoky Quorn Leftovers Stew

Smoked paprika (this did give it a very strong BBQesque punch, so if that’s not your thing, use normal paprika or a little chilli powder)

Parsley

Thyme

Cooked Quorn turkey roll, bacon and sausages, sliced into chunks

Handful of small broccoli and cauliflower florets, chopped small

Large clove garlic, chopped finely

Half an onion, chopped finely

One slightly overripe tomato, chopped into chunks

Two packs cheap chopped tomatoes

Dollop tomato puree

Three mushrooms, chopped into chunks

One quarter a savoy cabbage, chopped into chunks

 

Heat oil in a wok, and gently fry the garlic and onion.

Add the spices and herbs, stirfry for a minute or so.

Add the tomatoes and puree, salt and stir.  Simmer for 15-20 minutes until thickened.

Heat the oven to 180 degrees

Pour the vegetables and “meats” into a casserole dish.  Pour over the tomato mix, mix well and add salt to taste. Cover.

Bake for 40 minutes, stirring half way through.

 

 

 

 

 

 

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