Chickeny Tomato Stew

No chicken involved in this chickeny tomato stew. It uses Quorn to mimic the chicken but is totally vegetarian.

Plenty of vegetables too with mushrooms, brussels sprouts, carrots and cauliflower.

Some chips add the potato to make it into a complete meal.

Best thing is, because it is cooked in the pressure cooker, it is ready to eat very quickly.
Chickeny Tomato Stew

Serves 2

Cooking Time: 20 mins


  • 125g/4oz Quorn Chicken style pieces
  • 400g/14oz can Tomatoes
  • 10-15 Brussels Sprouts
  • 2-3 sliced large Mushrooms
  • Handful of baby Carrots
  • Handful of frozen Potato Chips
  • 2-3 Cauliflower florets
  • 1-2 tsp Paprika powder
  • 1 tsp Garlic powder
  • Vegetable Stock cube


  1. Empty the can of tomatoes into the pressure cooker. I like to leave them whole but chop if preferred
  2. Add in the garlic and paprika and stir to mix in.
  3. Add in all the other ingredients.
  4. Rinse the tomato can with water then add the water to the pot. It gets the last of the tomato out plus leaves a clean can for recycling. About a half can of water should give enough liquid for the stew and clean out the can.
  5. Put the lid on the pressure cooker to seal then place over a high heat until the weight is dancing. Reduce the heat and continue to cook for about 10 minutes.
  6. Remove the cooker from the heat and allow to stand for a further 10 minutes. Then check that the pressure has fallen sufficiently for the cooker to be safe to open. It should have done but be careful.
  7. Divide the stew between two serving bowls. Be sure to sure the best of the tomatoes equally.
  8. Serve with a bread of your choice then eat and enjoy.


This stew could equally well be made with pieces of chicken although obviously not vegetarian if done that way. Use a chicken stock cube rather than the vegetable one if making it that way.

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