Friday, 23 March 2018

Vegetarian Quorn 'Chicken' Vindaloo

I actually started writing this blog post when it was day four of snow.  It was when we had the extraordinary weather starting with a blast of cold from Siberia which was dubbed as 'The Beast from the East' then followed quickly by blizzards, strong winds, drifting snow and a storm.  This was then followed by a rare phenomenon of freezing rain.   The snow outside our front door was just over 3 foot high. I think this may be the worse I have seen it in my adult life and made more difficult because we live in the valleys.    Then we saw more snow this weekend which left us stuck at home as the roads were treacherous to drive on.  And apparently  that is not the end, as I have heard that Easter weekend welcomes a a cold Arctic blast from Scandinavia. I cannot wait for Spring to properly start. 

All I can say is Thank goodness for having dried goods and some stuff in our little freezer.  
This is not a sponsored blog post
Vindaloo is traditionally made with pork, but this version is substituted the chicken breasts with Quorn 'chicken' fillets .  In fact, I think its better to make this dish a day in advance, as the Quorn fillets became succulent by absorbing  and taking on some of the flavours from the sauce. 
The flavours in this vegetarian Vindaloo were interesting, and why would it not be with spices like star anise, cinnamon stick, black peppercorns and then white wine vinegar for piquancy.  It was also hot, but its not a volatile vindaloo - still  I have to confess the older I am becoming, my tolerance of chili is dwindling. Would it be terrible of me to admit, that my desire of chocolate is almost non existent, but that is another topic.

Disclaimer*: I have been using Quorn products well before blogs became PR and  monetary commodities.  This is not sponsored blog post, I have not been given this product free or paid by Quorn in any way.  
Adapted from this recipe.

12 comments:

  1. I had heard more cold weather was coming your way - hope it is more forgiving than the beast from the east. At least in easter you don't expect stores to be open. But good to see you will be eating well if surrounded by snow. We have a rainy day today and it is a relief after so many dry days. I am interested to hear your chilli tolerance is waining with age

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    1. Thank you Johanna, I will write more about my chilli tolerance dwindling in the future, I am monitoring it at the moment and have def. cut down on spicy grub. I have a short working week as I have some leave to take before the end of March, we may be going to Essex to see D's mother, but not certain yet as weather will dictate.

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  2. I grew up with a mother whoo could eat spicy and hot until smoke came from her ears. The older I get the less I prefer that level of heat. This looks lovely. Thanks for visiting the other day.

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    1. Wow e, I am actually impressed you mother could tolerate hot food, I can but not until smoke came out of my ears - that's my Dad :)

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  3. I have tried the Quorn vegan fillets and liked them, and think this would be a great dish to try. Hopefully without any snow as I have had enough of it too!

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    1. Thanks Kari. I do like having them in the freezer as a back up ingredient to add to recipes like this. Fingers crossed no snow this Easter W/e

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  4. Great recipe, and a good idea to make those quorn fillets more succulent in the sauce.

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    1. Thanks VegHog, the fillets def. benefited from being in the sauce for succulence and added flavour.

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  5. This must be so good!
    I bought soy mini cutlets that would be perfect in this dish I think. Must try it!

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    1. I hope you do, just be a little gentle with the chili - you don't want it too hot

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  6. I'm more endeared to Quorn now they make vegan stuff - I think they might even do vegan fillets too. I think your vindaloo is treating them exceptionally well!

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    1. Yes, I agree - I never quite understood why it was never vegan, but for some reason they had to use egg whites, but am pleased that the range is now being extended to vegans, as has always been marketed to non-vegetarians as a healthy protein and 'diet' food - remember those Mo Farah ads!

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