Mediterranean style Quorn and Vegetable stir-fry

Being a frequent meat eater, I admittedly find it quite difficult at times to meet my dietary needs when I am required to be vegetarian for various religious days.

Once a week- every Tuesday, out of respect I am required to stick to a meat and fish-free diet. Eggs included, however I don't go as far as eliminating products containing egg such as Quorn, so this tends to be my main lean protein source on vegetarian days. 

When you're on a pretty restrictive diet, as with any foods you have to find ways of making them insteresting. Whether that be with changing flavours, changing the condiments you use, or even a simple thing like changing the types of vegetables you use! These little changes can make a huge difference, and can be a great way of keeping your diet on track and keeping your tastebuds happy!

Today, I really enjoyed my Mediterranean style stir-fry. I absolutely love stir fries. Most of my meals are stir friend because they're super quick, and can be so healthy and convenient when your short on time (provided you don't end up using a tonne of cooking oils and sauces!).

I found the salty crumbled feta and olive oil really complimented the warming tastes of ginger and garlic, but also tone down the little kick of chilli... Such a delicious dish!

Ingredients:

150g frozen Quorn pieces

100g chopped brussel sprouts

75g chopped mange tout

50g diced yellow bell pepper

5g virgin organic coconut oil

20g feta cheese

10ml extra virgin olive oil

1 tsp apple cider vingar

1 tsp fresh ginger

1 tsp ground garlic granules - or fresh minced

1/2 tsp ground black pepper

1/2 tsp turmeric

1/2 tsp chilli powder/chilli flakes

2 pinches sea salt

1. Pour Quorn into a large flat pan with a splash of boiling water, apple cider vinegar, ginger, 1/2 tsp garlic granules, turmeric, chilli, 1 pinch of sea salt, cover and leave on low heat to steam and cook.

2. Place your vegetables in a separate pan on a low-medium heat with half your coconut oil, 1/2 tsp garlic granules, black pepper, 1 pinch of sea salt, cover for 5 mins

3. Stir the Quorn, then cover again and allow to cook further until soft and juicey - you may need to add a splash more boiling water if the mixture looks to be dry!

4. Uncover your veg, turn the heat up to medium high, and briskly stir fry until the vegetables have softened slightly but still have a bite to them

5. Pour your vegetables into a bowl then check on the Quorn- it should be cooked by now

6. Stir the remaining coconut oil through the Quorn before transferring into the bowl and mixing with the vegetables

7. Crumble the feta cheese on top and gently fold it through, then drizzle the olive oil on top from a height.