Gluten-Free Quorn & Broccoli Bake

10 May


I thought I’d try something new today, I was in the mood to cook and fancied something savoury. The result was this delicious bake, almost like a gratin. It’s ridiculously quick and easy to make, so I’d encourage anyone to have a go – no matter what your skill level. It serves 4; wedges and  veggies are a lovely accompaniment. Yes, as usual – I forgot to take a photo until I was halfway through eating it – ha!


  • 1/2 small bag of Quorn pieces
  • 25g/ 1 oz unsalted butter
  • 25g/ 1oz gluten-free plain flour
  • 300ml milk
  • 1/2 tbsp curry powder
  • 1 tsp vegetable boullion powder (I use Marigold)
  • 1 head of broccoli
  • Gluten-free breadcrumbs (I didn’t measure, just enough to coat the top)
  • Grated strong cheddar cheese, again just enough to sprinkle over the top


  1. Preheat your oven to 180 degrees C/ Gas Mark 5. Melt the butter over a med-low heat in a small pan, add the flour, stock and curry powder and cook gently for a few minutes, stirring all the time.
  2. Gradually add the milk, a little at a time until it thickens. Use a whisk if you want to be sure of avoiding lumps!
  3. Stir through the Quorn pieces and let them start to heat through (stirring regularly).
  4. Meanwhile, par-boil the broccoli for about 5-8 minutes in boiling water.
  5. Tip the broccoli in with the sauce and mix. Then pour into a large casserole dish.
  6. Sprinkle with the breadcrumbs and grated cheese. Pop into the oven for about 25 minutes until golden brown and heated through.

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