Paprika Quorn Ragu with Cheese Dumplings

A vegetarian ragu featuring Quorn pieces and smoked paprika, served with quickly baked cheesy Double Gloucester dumplings.

Vegetarian Comfort Food Main Course Quorn Pasta Alternative

Estimated Nutrition

Calories

2185.2

kcal / serving

2185.2 kcal total

Carbs

154.6g

per serving

154.6 g total

Fat

139.1g

per serving

139.1 g total

Protein

78.4g

per serving

78.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Self-Raising Flour

for the dumplings

tsp

Baking Powder

Dairy

150

Double Cream

Milk

for binding

Double Gloucester Cheese

grated

Liquids

150

White Wine

NutsSeeds

clove

Garlic

chopped

tsp

Smoked Paprika

OilsFats

Olive Oil

for the ragu

Olive Oil

for the dumplings

Other

150

Quorn Pieces

meat-free pieces

Vegetables

piece

Onion

chopped

Cherry Tomatoes

halved

Method

Preheat the oven to 180°C.

Heat oil in a pan and fry the onion and garlic for 5 minutes until soft.

Add smoked paprika and Quorn pieces and fry for 7 minutes before adding wine to boil.

Stir in the cream and tomatoes and simmer for 4 minutes.

Pulse flour, baking powder, oil, and milk in a food processor until a dough forms.

Add cheese and pulse briefly to combine.

Roll dough into balls, place on a baking sheet, and bake at 180°C for 10 minutes.

Serve the ragu in a bowl with dumplings on the side.