Heat the tacos in a warm oven or under the grill for 3 minutes. To serve, place the chilli and warm taco shells on the table accompanied by the yoghurt, lettuce, tomatoes and grated cheese in separate serving bowls. Simply ladle some Quorn chill into the taco shells and everyone then adds their own toppings. Vegetarian Chilli con Carne with Quorn Mince. 4 out of 5 stars (1652) Leave a review. Share this recipe . Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Print. A rich, hearty meat free vegetarian chilli recipe packed with flavour. All the taste and kick of a classic chilli con carne, but with fewer calories and less saturated fat. What's not to love? Healthy Meal Ideas ... Add the garlic, pepper and spices to the onion, increase the heat slightly and cook for a couple of minutes, stirring constantly. Add the browned mince, tomatoes and tomato purée to the pan, season with salt and pepper, then bring to a simmer. Cover and cook for 30 mins, stirring occasionally. Selina Periampillai's easy Quorn taco recipe uses smoked chillies to add a wonderful depth of flavour to the mince. The avocado, yoghurt sauce and cheddar are all optional extras, so feel free to mix it up a bit with your own additions.A few jalapeños would be a great addition for chilli fiends, or sour cream and coriander could make a nice topping for those who like to keep it light. To make the taco filling, heat the oil in a skillet and saute the garlic for 1-2 minutes then add the Quorn Grounds, ginger and chili flakes. Cook for 2 minutes then add the vegetable broth and sugar. Stir well then add the green onion. Ensure the filling is piping hot before serving. Prepare the Korean style tacos by warming the tortillas then layering them with grated carrot, pickled veegtables, Quorn filling and mango salsa. Add the Quorn, paprika, tomatoes, sugar and wine, season and simmer for 10-15 mins. Add the beans and vegetables and cook for a further 5 mins. Season to taste, then spoon into the taco shells and serve with the soured cream and grated Cheddar cheese. Top tip for making Smokey veggie chilli tacos Heat the tacos in a warm oven or under the grill for 3 minutes. To serve, place the chilli and warm taco shells on the table accompanied by the yoghurt, lettuce, tomatoes and grated cheese in separate serving bowls. Simply ladle some Quorn chill into the taco shells and everyone then adds their own toppings. If you are craving vegetarian tacos, look no further! Follow Quorn's quick and easy recipe for vegetarian tacos with Quorn Meatless Grounds. Full recipe here. Fry the onions and peppers in the olive oil until softened. Add the garlic, chili, cumin and chili flakes and cook for a further 2 minutes. Stir in the Quorn Meatless Grounds and stock, and cook over a medium heat for 4-5 minutes. Stir in half of the grated cheese. Add the garlic and chilli and cook for a further 5 minutes, then stir in the Quorn and lentils and allow to cook for five minutes. Add the tomato sauce, apple and pear and simmer until tender, about 45 minutes, adding a little water if required. Add the cumin and smoked paprika. To serve, warm the taco shells for 2 minutes in a pre-heated oven.
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