Green beans & mushrooms in tomato sauce with quorn & potatoes

The other day I bought the wrong tetrapack of tomato pieces. I usually buy them plain, but they also have them with onion & basil, and one of the latter slipped into the former’s shelf and subsequently in the cart. And then I saw a Belgian cook making something similar to this and thought it’d be tasty. So I put this together for dinner.

Green beans & mushrooms in tomato sauce with quorn & potatoes

Green beans & mushrooms in tomato sauce with quorn & potatoes


  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 cloves of garlic, minced
  • 400 gr runner beans (the flat kind), topped & cut in 4 cm pieces
  • 250 gr white mushrooms, cut in fourths
  • 1 500 gr pack of tomato pieces with onion & basil (bio time for those in .be)
  • 170 gr quorn pieces (or fillets)
  • 300 gr peeled potatoes, in 3 cm pieces
  • salt & pepper


  1. Bring a pot of salted water to the boil and cook the potato pieces for 10-12 minutes, until tender. Drain and keep warm.
  2. Meanwhile, in a big saute pan, heat the oil. Add the shallot & garlic and cook on medium heat until slightly golden. Add the beans and saute for a couple of minutes, then add the mushrooms and cook another couple of minutes. Add 100 ml of water, bring to a boil, cover, and let cook for 10 minutes.
  3. Add the quorn and the tomato to the beans and stir to combine. Season with salt & pepper, bring to a simmer, cover it, and cook for 5-7 mins, until beans are al dente.
  4. Serve the bean mix over the potatoes.

Makes 2 servings.

Nutritional info:

Calories: 455
Protein: 28 gr
Fat: 7 gr
Carbs: 66 gr

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