A Mediterranean, vegetarian version of this Mexican marvel!
Nutrition:
This recipe is made with Quorn mince that contains mycoprotein. Mycoprotein is a nutritious protein source, high in fibre and low in saturated fats, that is produced by a fungus known as Fusarium venenatum which converts carbohydrates into proteins. The fungus is grown in fermenters with glucose and essential nutrients. After some time, the fungus goes through a centrifugation process that allows to release the mycoprotein paste. The mycoprotein is then seasoned and mixed with a free-range egg or a plant protein. Finally, the mycoprotein is frozen, because the ice allows pushes the fibres of the mycoprotein together, resembling the same taste and texture of meat. Research studies have shown that the mycoprotein helps reducing blood lipids, improves cardiometabolic health and helps building muscles as effectively as milk protein. Mycoprotein is not only healthy but it is also sustainable. Quorn mince has over 90% lower GHG emissions than beef mince and uses less than one eight of the amount of land.
What You Need:
1 pack of Quorn mince
1/2 tin of kidney beans
80 g of red bell peppers
1 jar of bolognese tomato sauce
1 handful of olives to decorate
Method:
1. Chop the the peppers and the tomatoes in small pieces
2. In a frying pan, pour some olive oil and when the pan is hot, add the tomatoes and the peppers.
3. Stir for 10 min, then add the Quorn mince
4. After 5 min, add the tomato sauce and stir for another 10 min
5. Serve warm in a Mexican tortilla and add some olives, if you'd like
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