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- Heat the olive oil a large saucepan over a medium heat. Add the onions and cook for 5-6 minutes until softened and translucent. Add the garlic and cook for one minute longer. Season with salt and black pepper.
- Add the peppers and cook for another five minutes. Stir in the spices, oregano, tomato purée, tinned tomatoes, balsamic and stock. Bring to a simmer and cook for 20 minutes.
- Add the Quorn mince and beans. Simmer for 15 minutes longer, adding a splash of water if it gets a little thick. Season to taste.
- Serve with rice, topped with chopped avocado, coriander and chilli.
Per serving: 264kcals, 7.6g fat (1.7g saturated), 30.9g carbs (8.9g sugars), 23.7g protein, 13.6g fibre, 0.387g sodium
Dairy-freeDinnerVeganFreezer-friendlyDiabetic-friendlyDinnerMeat-freeCholesterol-friendly recipesVegan DinnersLow-fatHigh-proteinKidsFamily mealsQuick and easyBudget mealsComfort foodMake it HealthyVegetarian
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