My latest Weight Watchers®-friendly experiment with the non-meat substitute Quorn Grounds was inspired by the blogger Losing 100 Pounds, who posted her recipe for Vegan Hash, accompanied by brilliant photographs that put mine to shame.
WW sends mixed signals about potatoes, calling them a “Power Food,” but saddling them with more points than are usually worth it (4), so I substituted squash (0) for spuds.
Reducing it all to WW-speak, I think Losing 100’s recipe is roughly 6 points per serving without toppings, and mine is 4 points WITH toppings (using 2% cheese and light sour cream, not vegan versions).
Anyway, my recipe for 4 hearty servings is:
1 12 oz. package Quorn Grounds
1 pkg. taco seasoning (or any seasoning you prefer)
2/3 cup water (the seasoning calls for it)
You can use any veggies you like, but here’s what I did:
1 onion, diced
1 yellow squash (or any squash you prefer) cut into chunks
1 zucchini chunked
mushrooms chunked (as many as you like)
Toppings (all optional):
1/4 cup 2% cheese
1/4 cup salsa
1 tbsp. light sour cream
In a big skillet, cook all the veggies in Pam until tender.
Stir in Quorn, taco seasoning, and water. Cover and simmer until heated through.
Plate it, top with cheese (you can melt it in the microwave), then the salsa and sour cream.
It tastes better than this looks. And this recipe leaves me 3 nights of leftovers that become dinner in 5 minutes or less. Can’t beat it!