280g of vegan chicken style pieces
1 fennel bulb, sliced
1 onion, chopped
1 yellow courgette, cubed
1 red chilli, chopped (optional)
1 cup of broad beans
2 garlic cloves, chopped
1 large pinch of saffron threads
8 new potatoes, sliced in to 1 cm thick pieces
1/2 a cup of white wine
250g of passata
1 tsp of vegan bouillon powder
1 tsp of dried thyme
1 tsp of dried parsley
2 bay leaves
1/2 a cup of water
1 tbsp of olive oil
Fry the garlic and onion in olive oil for around 5 minutes until they start to cook.
Add the fennel and fry for a further 2 minutes.
Add quorn pieces and white wine, simmer for 5 minutes.
Add the passata and stir in the bouillon.
Add the potatoes, broad beans, courgette, chilli, bay leaves, saffron and salt and pepper to taste.
Top up with water to make a nice consistency.
Bring to the boil and then turn heat down, add pan lid and simmer for 20 minutes until the potatoes are cooked.
Serve with rice or vegan garlic baguette (remember to remove the bay leaves)