Quorn Chilli and Cauliflower Rice Recipe

More and more people are turning to vegetarian food options and using Quorn as a substitute for meat in their meals. Although I’m not a fully fledged veggie, I do immensely enjoy vegetarian meals – including Quorn and try and incorporate them into my diet a few times a week. My main reason for doing so is the vast health benefits from swapping meat for Quorn – even occasionally. It can help lower cholesterol, it is high in fibre, low in fat and sodium. Below I’m sharing a super yummy, low calorie recipe for Quorn chilli which is served with cauliflower rice!


What you’ll need:

1 bag Quorn Meatless Grounds | 2 tbsp olive oil | 1 medium onion, diced | 1-2 red chili peppers, diced | 2 cloves of garlic, crushed | Spice Blend : 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, 1 tsp dried oregano | ½ tsp fennel seeds | 1 1/4 cup vegetable broth | 2 cups tomato puree | 1 tbsp vegetarian Worcestershire sauce | 1/4 cup of roasted red peppers, diced | 1 can of mixed beans, drained | Salt and freshly ground black pepper to taste | 1 bunch of fresh cilantro leaves, finely chopped | Ingredients for the Cauliflower Rice : 1 cauliflower, cut into florets then pulsed to rice size granules in a food processor, Salt and freshly ground black pepper to taste


  1. Pre -heat the oil in a large frying pan and cook the onion for 5-6 minutes until beginning to soften. Add the peppers, garlic and spice premix and cook for a further 2 minutes stirring continuously
  2. Stir in the vegetable stock and tomato puree, bring to the boil. Reduce the heat, cover and simmer for 15 minutes then stir in the Quorn Grounds, vegetarian Worcestershire sauce, roasted red peppers and beans. Cover and cook for a further 8 minutes. Stir the chopped cilantro into the Quorn chilli
  3. Meanwhile, place the cauliflower granules in a microwaveable bowl, cover with cling wrap and cook on full power for 4 minutes. Carefully uncover, stir well then re-cover and cook for a further 11/2 minutes. Allow to stand for 1 minute. Season well with salt and black pepper.  Serve the chilli with the cauliflower rice

This hearty dish serves up to 4 people and with only 30 minutes preparation and cooking time, will hardly take anything out of your busy day to make. And for a dish as big as this, it only has 340 calories per serving. That’s just 1.79 grams of saturated fat. For more information on Quorn and Mycoprotein, you can go to this link. With a recipe full of ingredients and flavours as this one, I think Quorn is a great option for a low calorie and healthier meal which is going to taste just as good as a meat version would have. Whatever your reasons for wanting to go partially or fully meat-free, Quorn is a great option.

What are you favourite meat-free meals? Let me know!


15 thoughts on “Quorn Chilli and Cauliflower Rice Recipe

    1. I can imagine it being a struggle when everyone else in your family eats meat! Quorn in certain meals like this and lasagne for example is ideal because you really cannot tell the difference.

  1. I used to love Quorn so much. Unfortunately it’s not gluten free and I found I am allergic to mushrooms which is its base ingredient. No wonder I was so ill back in my veggie/vegan days!! Haha!!

  2. I love using chickpeas at the moment instead of meat! If anyone hasn’t got a blender you can just grate the cauliflower instead. I did it when I made a cauliflower based pizza. 🙂
    Amy at Amy & More

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