While it's not the most attractive of pictures above this is a very very yummie dish for anyone who misses meat. Slow cooking the Quorn fillets with the stock and wine makes them so succulent I reckon it could fool any harden meat-eater!
Serves 3-4 people.
4 tbsp Olive oil,
1 packet of Quorn chicken style fillets,
1/2 packet of Quorn bacon slices,
1 large onion,
4 cloves of garlic,
2 tbsp tomato purée,
300 ml vegetable,
250 ml red wine,
Tsp of dried thyme,
3 bay leaves,
Prep the vegetables by chopping the onion and peeling the carrots then chopping them into roughly 1 cm thick slices, then into half moons. In a large pot, heat 2 tbsp of olive oil and fry off the the Quorn fillets until they go golden on either side. Then remove them from the pot and leave to one side. Next add the remaining 2 tbsp of oil and cook the onions and carrots until the onions go translucent. Add the Quorn chicken to the pot again with the onions and the carrots. Mix together the vegetable stock, tomato purée and red wine, then pour the mixture into the pot followed by the thyme, bay leaves and garlic. Stir well and allow everything to come back up to a gentle boil before lowering the heat to simmer for 30 minutes with the lid on or until the carrot slices are to your liking. Chop up the Quorn bacon and fry off the pieces. Decorate each serving by sprinkling with the pieces of veggie bacon.
Since coq-au-vin is a stew don't be afraid to add more water from the kettle if you think the contents of the pot have lost alot of liquid during the cooking process. Before plating up make sure you remove the bay leaves!
I recommend serving this with either lovely crusty bread to soak up the yummie juices or fried/roast potatoes.