Root Vegetable Quorn Rice Bake

This comforting Root Vegetable Quorn Rice Bake combines hearty root vegetables with protein-packed Quorn pieces, all baked in a creamy cheese sauce. The blend of sweet potatoes, carrots, and parsnips creates a delightful sweetness that complements the savory flavors of the Quorn and cheese, making it a satisfying dish for any occasion. It's vegetarian-friendly and offers a nutritious balance of flavors and textures.

Ingredients:

• 1 cup quinoa or brown rice
• 1 medium sweet potato, diced
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 cup Quorn pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 cup vegetable broth
• 1 cup milk (or dairy-free alternative)
• 1 ½ cups shredded cheese (such as cheddar or a blend)
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium pot, cook quinoa or brown rice according to package instructions. Set aside.
3. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
4. Add the diced sweet potato, sliced carrots, and parsnip to the skillet. Cook for about 5-7 minutes until they start to soften.
5. Stir in the Quorn pieces, thyme, rosemary, salt, and pepper. Cook for another 5 minutes.
6. In a separate bowl, mix vegetable broth and milk. Slowly add this mixture to the skillet and bring to a simmer.
7. In a large baking dish, combine the cooked quinoa or rice with the vegetable and Quorn mixture. Mix well.
8. Top with shredded cheese evenly over the mixture.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
10. Allow to cool slightly before serving.