Quorn and vegetable bake

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Serves: 4

By motormouth



  • 300ml milk

  • 200g cheddar (you could use a low-fat cheese)

  • 1 tin chopped tomato

  • 3 courgette grated

  • 100g cauliflower

  • 100g broccoli

  • 1 carrot grated

  • 1 shallot chopped

  • 1 parsnip grated

  • 120g rice

  • 2 eggs


  1. Preheat the oven to 190°C/gas mark 5.
  2. Wash the all the vegetables.
  3. Peel the onion and chop it into small pieces.
  4. Cut the broccoli and cauliflower into small pieces.
  5. Boil the vegetables for 8 minutes until soft, then drain.
  6. Pour the tinned tomatoes into a saucepan and add the onions.
  7. Cook for 10 minutes, while stirring, then add the vegetables
  8. Remove the saucepan from the heat.
  9. Fill another saucepan with boiling water, add the rice, then turn down the heat and simmer for 10 minutes.
  10. Drain the rice.
  11. Pour the rice, vegetables and tomato mixture into an ovenproof dish.
  12. Beat together the eggs, milk and half the grated cheese in a bowl to make a sauce.
  13. Add the sauce to the other ingredients in the oven dish.
  14. Sprinkle the remaining grated cheese over the top.
  15. Bake for 40 minutes or until the top is golden brown.
  16. Serve with a salad

Additional Information

  • Make Ahead

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

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Your comments

  • MrsCs 02/02/15 21:40

    Where is the quorn in the recipe?

  • 27/01/08 18:11