Saturday, 25 April 2015


I'm always striving to think of new ways to make delicious and healthy veggie meals and this week I hit on this little beauty. Here we have Quorn chicken pieces and leeks cooked in a oregano based vegetable stock made deliciously creamy with the less calorific choice of adding creme fraiche. We all need a little bit of naughtiness in our life so a little bit of cheese and soy "bacon pieces" tops the dish to give a crispy topping to add texture and some zing to the bake. It's quick and simple to make and great for the busy veggie looking for something new!

This truely is a simple dish that is so perfectly balanced that I wouldn't tinker with it too much. What I will say is that if you are a carnivore then feel free to use actual chicken if you wish. Fry it off in the pan for a bit until the outsides turn white before throwing in the leeks to soften. The chicken should then cook beautifully after poaching away in the stock and baking.

The topping is where you can mix your flavors up. I've used a Cheddar cheese which works great with its sharp zingy flavor and goes lovely and crispy brown when baked. You can mix it up maybe with Parmesan if you want a more  tangy umami edge to the make or mozzarella to add that gooey stringiness to the dish. Experiment with what you have in your kitchen. 

To give your topping added crunch a sprinkling of soy "bacon bits" not just scrummy but so simple. They are getting more and more readily available in supermarkets not so make sure you pick up a tub. They are not essential to the dish but it does take it up a notch. You could even fry up some veggie bacon or actually meaty bacon (if your not averse to meat) and sprinkle that those over pre-bake. There is always a way to emulate dishes if you can't get your hands on recipe ingredients. 

And of course other meat substitutes are available if you don't like or can't get your hands on Quorn chicken pieces but for me nothing comes close to them. It's my go to alternative to chicken! 

My recipe below will feed two hungry peeps served solo or serve it with some spuds and additional veg for a healthy portion for four!

Chicken And Leek Bake

150g Quorn Chicken Pieces
2 Medium Leeks Chopped Into Rings
2 Grated Garlic Cloves
2 Tsp Dried Tarragon
250ml Vegetable Stock
2 Tbsp Creme Fraiche
50g Grated Cheddar Cheese
Handfull Of Soy Bacon Bits

  1. Start by adding the Quorn, leek and garlic into a lightly oiled pan on a medium heat. Fry until the leeks begin to soften.
  2. Add in the tarragon and fry for a minute before adding in the stock. Bring to the boil then reduce to a simmer for 30 minutes until the sauce has reduced slightly.
  3. Whilst the stock simmers turn your oven on to 200 degrees (180 fan).
  4. After 30 minutes simmerage, add in the creme fraiche and mix until the stock turns pale and creamy looking. 
  5. Transfer the mixture to a shallow square baking dish and sprinkle over the cheese and bacon bits. Bake in the oven for ten minutes until the cheese has melted and the top is golden brown.

How simple is that! Remove your bake from the oven and leave to cool slightly until serving. Your beautiful bake will be super creamy with that punch of the tarragon really working together with garlic and the tang of the cheese to create a marvelously easy meal.

It's great as a meal on its own but you could even use it for a pie filling too if your a fan of pastry making. Quick and tasty treats do not come better than this brilliant bake. Give it a go, your going to love it!

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