Reviewed: Feb. 23, 2011

Very good! I took out the oregano and added 1 tbl spoon Worcestershire sauce and used Quorn meat crumbles

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Reviewer:

dlwiesner

Cooking Level: Expert

Living In: Arvada, Colorado, USA

Reviewed: Jan. 11, 2011

This pretty much tastes like Italian, what with the tomato and oregano and all. I do not know what Quorn is, so I substituted tofu using the following methodology: Press a block of extra firm tofu in a kitchen towel to get as much water out as possible. Cut into half inch cubes. Coat cubes in a mixture of 3T firmly packed brown sugar, 1T paprika, and 1/4t ground ginger powder. Bake in 400F oven on parchment until edges get firm. Mix into recipe where Quorn is used. Also, I used a can of "Pear tomato strips in puree and basil", Great Value brand from Wal-Mart, then left out the tomato puree addition. Served over spiral noodles. This was easy, satisfying, not too strange for my husband, so I'll make again.

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Reviewer:

Melanie

Cooking Level: Intermediate

Reviewed: Aug. 14, 2010

I lacked a few ingredients, so substituted the green bell pepper for a red one, and replaced the red wine for vegetable stock. Also didn't have any whole canned tomatoes so I just used chopped ones. I omitted the sugar in the end, and used a bit more tomato puree for sweetness. Having read other reviews, I added about 1 tsp of carraway seeds, which was a great touch. I also added a handful of frozen green beans. I doubled the recipe and it made four standards size portions. This is a great dish that I will be making many more times!

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Reviewer:

Cooking Level: Intermediate

Home Town: Malmö, Skane, Sweden

Living In: Berlin, Berlin, Germany

Reviewed: Jul. 9, 2010

REALLY good! The only changes I made: I used a red pepper instead of green, because that's just what I had. And I forgot to add sugar at the end. But it was still really tasty and since I almost always have these ingredients at hand, I will definitely be making this quite often. I think the only change I'd make next time is I might perhaps use a wee bit less wine. :)

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Living In: Fairfax, Virginia, USA

Reviewed: Jun. 27, 2010

YUM!! Thanks for the recipe using Quorn - a product I use a lot. Using crumbles as others have done would make a completly different recipe than intended, try this with Quorn. It can be found in the freezer section of larger supermarkets, and health food stores (either in the meat substitute section, or the health food section.)

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Dec. 20, 2009

Excellent. I increased the paprika, and used more oil (olive), my family loves it.

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Reviewer:

wryly

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Home Town: Sacramento, California, USA

Reviewed: Sep. 8, 2009

Not impressed. I don't use Quorn, so I used ground, seasoned seitan instead. The second day I added braised cactus leaf and was able to salvage the leftovers.

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Reviewer:

4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

Reviewed: Apr. 1, 2009

This is a great vegetarian recipe, though like most reviewers I made it with mushrooms (portabella caps) instead of Quorn. As written, I thought it was missing a little something as I tasted it cooking. So I added more (LOTS more) paprika and a dash of cayenne (since I've never been able to find good hot Hungarian paprika). That added measurably, but it was still missing a note. Finally, when I reheated some leftovers, I added some caraway -- and that made the dish shine! NOTE: This recipe makes about double what I'd call "2 servings." YMMV.

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Reviewer:

AiMeilian

Reviewed: Mar. 23, 2009

Fantastic! I did this recipe tonight and my partner loved it, even if he is not vegetarian! Great!

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Reviewer:

dconsolaro

Reviewed: Mar. 8, 2009

Loved it! I added carrots and green beans to the mix. I think next time I might play around with the spices a little. Over all great dish! Will make again.

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