Recipes
Nugget Bowl
Succulent Quorn Vegan Nuggets served with earthy roasted root vegetables on a bed of spinach, with sweet edamame beans and a tomato dipping sauce.
Ingredients
- 30 Quorn Vegan Nuggets
- 1.5kg of mixed root vegetables (e.g. potatoes, parsnip, carrot)
- 500g edamame beans
- 250g fresh spinach leaves
- 2 tbsp vegetable oil
- Seasoning to taste
SAUCE
- 8 tbsp rice or white wine vinegar
- 8 tbsp sugar
- 8 tbsp ketchup
- 5 tbsp cornflour
Method
- Preheat the oven 200C / Gas Mark 6.
- Cut the root vegetables into strips, place on a baking tray and toss in a little oil and seasoning. Roast for 20 minutes and turn often so they do not burn.
- Cook the Quorn Vegan Nuggets according to the pack instructions.
- To prepare the dipping sauce, place all of the ingredients in a saucepan (apart from the cornflour) and gently bring to the boil. Dissolve the cornflour in water to form a paste and pour it into the sauce. Boil for another minute until the sauce thickens then transfer to a bowl to cool.
- Layer the nuggets, roasted root vegetables, edamame beans and spinach in a bowl. Drizzle over the sauce and serve.
Tip - try roasting other vegetables such as beetroot and butternut squash.