Ingredients

• 250 g quorn pieces, naked chicken style cutlets
• 1 kg carrot, peeled and chopped
• 1 big onion
• 1 tablespoon olive oil
• 1 pint dark beer (preferably Belgian, I usually use Trappistes Rochefort 10)
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon parsley
• 1/2 teaspoon salt
• 1 cup vegetable stock
• 250 g cremini mushrooms
• 1 tablespoon jam

Instructions

1. Saute onions in olive oil.

2. Add quorn and cook for 5 minutes with the onions.

3. Add the sliced carrots and cook for about 10 minutes.

4. Deglaze with chicken stock.

5. Add mushrooms.

6. Add all the herbs and the pint of beer. (save a few ml of beer ~ 3 tablespoons).

7. Simmer over low heat stirring occasionally for about an hour-an hour and a half until sauce has slightly thickened and carrots are soft.

8. Add the remaining beer and the teaspoon of flour or

9. corn starch. (Make sure you're stirring when you add the thickening agent).

10. Turn the heat up and cook for around 10 more minutes stirring constantly until sauce is thick and creamy.

11. Towards the end, add the tablespoon of jam if you feel it is not sweet enough.

12. Enjoy with rice, couscous or past as a side.

13. (Or go all Belgian and get potato croquettes).

14. Freezes well. Tastes even better the next day! :).