Heat 1tbsp of the oil in a large pan and add the onion, potato and diced pepper. Cook stirring for 5 minutes then pour the stock over and bring to the boil. Cook for 5 minutes. Add the peas and corn, stir well and simmer for a further 5 minutes. Meanwhile cut the bacon style slices into thin strips. Heat the remaining oil in a nonstick frying pan and fry the quorn for 5 minutes until crispy.
Add to the pan with the milk, heat through but don’t allow to boil then season and stir in the parsley. Serve hot.
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