Quorn & Corn Pasta

Who knew meatless grounds were so amazing, well I did, I use them in Tacos, Spegetti and just about everything the meat eater would put high fat ground beed in.  My favorite is QUORN, a fungi based product and full of protein.  A very good friend of mine is allergic to dairy and wheat, so tonight I ventured beyond Vegetarian to create a LOW FAT, healthy option that would be both gluten and dairy free.  Surpisingly it wasn't that difficult and was really delicious.

I love spicy so this recipe does have ghost chilies in it but was really good on the no heat version as well,
Sprinkle in the garlic salt and pepper a little at a time.
Quorn Meatless Grounds
3/4 bag Natural Grocers Corn and Quinoa based pasta twirls
2 TBSP Soy Butter
12 ozFrozen Corn
1 Bunch Steamed Brocolli
Olive Oil Light
Sweet Onion
Garlic Powder
Salt-Pepper
1/4 Tsp Dried Basil
Hand full Cherub Tomatoes
GHOST CHILE SAUCE(Optional)

Boil Pasta ( Set Aside)
Steam Brocolli ( Set Aside)

Saute Sweet Onion in Olive Oil, Add Garlic, Salt and Peppr

Add Meatless Grounds when onions are starting to clear

Add Garlic Salt and Pepper (again)

Toss in Pasta and Frozen Corn

Add 2 TBLS Soy Butter

Add Dried Basil

Simmer on Medium

Chop up Steamed Brocolli, Toss in

Saute on Low Medium

Add Garlic, Salt and Pepper(again)

2 Cups Soy Shredded Cheese & 1/2 Cup Soy Milk

Toss on diced cherub tomatoes to finish and then...................
Add the Ghost Chili sauce at will, BE CAREFUL.
This is Danny Cash sauce, it can be found online and they do private labeling.

I wonder if this Dairy and Gluten addtion to my vegetarian menu will help me lose weight??????