Five C's Casserole

Delicious recipes from The Pioneers of Plant-Based Food

Hearty winter warming casserole made with the five C’s (Chicken Style Pieces, celery, corn, carrots and cider).

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Five C’s Casserole

mins

serves

Ingredients

2 tbsp olive oil
2 tbsp plain flour
500ml vegetable stock
3 Spanish onions
1 bulb garlic
4 large carrots
5 sticks celery
2 small tins sweetcorn
1 pint cider or apple juice
1 tsp French mustard
500g VBites chicken style pieces
fresh or dried herbs such as basil or tarragon

Method

Heat the oil in a pan and fry the VBites chicken style pieces until brown and crispy at the edges but be careful not to dry them out. Remove from pan and set aside.
Fry onions in oil until soft, then season.
Add carrots and celery and fry for 3 to 4 minutes.
Add garlic and fry for no more than 2 minutes so as not to let the garlic burn.
In a cup, mix the flour with some cold water to make a roux and add to the pan.
Add vegetable stock and cider or apple juice (if using cider, cook off all the alcohol beforehand).
Stir in 1 teaspoon of French mustard.
Cook on a low heat for around 30 minutes or until flavours blend successfully.
Add sweetcorn and check overall flavour.
Add your choice of herb. Basil and tarragon work well.

Serve with fresh bread and/or potato gratin.

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