| 1. |
Chop the peppers, mushrooms and courgettes and add to the slow cooker with the olive oil, garlic and balsamic vinegar. |
| 2. |
Dry fry the Quorn to seal in the flavour and transfer along with the chopped tomatoes to the slow cooker. |
| 3. |
Add the salt, pepper, Italian seasoning and fresh coriander. |
| 4. |
Cook for 1-2 hours on high until there is room in the slow cooker to add the spinach. |
| 5. |
Once the spinach has been added and has wilted down, give it a good stir, put the lid back on and allow to cook for a further hour or until completely cooked. Cooking time will alter dependent on slow cooker ability. |
