My poor husband has to go back into the office tomorrow. He was worried about what he was going to have for lunch, and I decided I was going to roll up my culinary sleeves and give him the meal of a lifetime.
I grew up eating Chicken Cordon Bleu. My mother made it from scratch. She hand breaded, stuffed, and baked the chicken herself. After discovering Instacart last night, I found Quorn, a vegan chicken-style meat substitute, in cutlets. However in what I would find was typical Instacart fashion these days, they substituted it for cubes of Quorn.
Because of new doctor’s orders, I am now a vegetarian, though I prefer to be a vegan. With this new turn of events I turned to my fridge and found my vegan Chao Greek-Vietnamese cheez. Below it was a small box of mushrooms. In the pantry I had a can of cream of asparagus and some veggie broth.
Hmm, I thought. How can I make a man’s meal out of this without wasting my spoons?
1 small box of mushrooms
2 cloves garlic
1 tsp lemon juice
1 tsp black pepper
3 tsp rosemary
3 tsp paprika
1/4 tsp salt
1 can cream of asparagus
1 package frozen Quorn chicken substitute
1/2 cup veggie broth
- In a crock pot, dump the Quorn and place to one side.
- Dump the cream of asparagus to one side.
- Mix the mushrooms into the cream of asparagus.
- Sprinkle the spices over all of the ingredients in the crock pot.
- Cover the Quorn with as many Chao slices as you need.
- Pour in the veggie broth.
- Cook on low for 5 hours.
Please note that this was inspired by my mother’s Chicken Cordon Bleu, and is obviously nowhere near that! As your Quorn cooks, your cheese will melt. The broth is to add flavor and to keep the food from burning.