![A tray of kebab style Quorn Meat Free Crispy Nuggets served in pitta bread with a yoghurt dip.](https://images.ctfassets.net/uexfe9h31g3m/5nf62JSytmRgQys2Yhcm0H/a07b4751f12218e3264475d9b5226a75/kebabish_style_nuggets.jpeg?w=768&h=576&fm=webp&fit=thumb&q=90)
Vegan Moroccan Quorn Nuggets
A deliciously light vegetarian dish, perfect for warm summer evenings and entertaining.
Serves 4
20 mins
A Challenge
1650 kJ
(Per serving)
Vegan
![Quorn Vegan Crunchy Nuggets packaging with nutritional information.](https://images.ctfassets.net/uexfe9h31g3m/1XtIZyZ4eAyI4Y8WkSAeYI/184ac976444d324c34353d0990a42160/Quorn_A0000865_Crunchy_Vegan_Nuggets_280g_Bags_Frozen_MPS1444-5_JQS2200193_Nuggets_C1N1.png?w=300&h=300&fm=webp&fit=thumb&q=90)
Made with Quorn Vegan Nuggets
Source of Fibre
Source of Protein
Cholesterol Free
Ingredients
Moroccan Nuggets
- 500 g Quorn Vegan Nuggets
- 2 cloves garlic
- 2 cm piece fresh ginger, peeled and roughly grated
- 1 tsp (5 ml) cayenne pepper
- 2 Tbsp (30 ml) fresh coriander, chopped
- 2 Tbsp (30 ml) fresh flat leaf parsley, chopped
- 1 Tbsp (15 ml) smoked paprika
- 1 ½ tsp (7.5 ml) ground cumin
- ½ tsp (2.5 ml) ground cinnamon
- 1 tsp (5 ml) salt
- freshly ground black pepper
- ½ C (125 ml) olive oil
- 1 lemon, rind and juice
- olive oil, for frying
Spicy Potato Salad
- 450 g potatoes, unpeeled
- 1 tsp (5 ml) salt
- 3 Tbsp (45 ml) olive oil
- ½ tsp (2.5 ml) ground cumin
- ½ tsp (2.5 ml) ground ginger
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) freshly ground black pepper
- ¼ tsp (1.25 ml) ground coriander
- ¼ tsp (1.25 ml) cayenne pepper
- ¼ tsp (1.25 ml) ground allspice
- pinch of ground cloves
- 1 C (250 ml) soya or vegan yoghurt
- 2 Tbsp (30 ml) red wine vinegar
- ½ C (125 ml) mint, roughly chopped
- ½ C (125 ml) flat-leaf parsley, roughly chopped
- 1 lemon, zest
- 1 orange, zest
- ½ C (125 ml) black olives, roughly chopped
Lemon and Mint Vinaigrette
- 2 lemons, rind and juice
- ½ C (125 ml) olive oil
- 1 Tbsp (15 ml) fresh flat leaf parsley, chopped
- 2 Tbsp (30 ml) fresh mint, chopped
- ½ tsp (2.5 ml) salt
- freshly ground black pepper
- 1 Tbsp (15 ml) honey
- juice of ½ lime
- pomegranate seeds and fresh mint leaves, for garnish (optional)
Method
Spicy Potato Salad Method
- Boil the potatoes in a large saucepan filled with salted, boiling water. Cook until just tender. Drain the potatoes and transfer to a large bowl. Set aside to cool. Cut into wedges.
- Heat the olive oil in a small sauce pan over medium heat and add the cumin, ginger, salt, black pepper, coriander, cayenne pepper, allspice and cloves and cook for 1 minute. Pour this infused olive oil over the potatoes, and mix to combine.
- Add the yogurt, vinegar, mint, parsley, lemon zest, orange zest and black olives and gently combine. Adjust the seasoning if necessary and refrigerate until cool.
Moroccan Quorn Vegan Nuggets Method
- Place the garlic, ginger, cayenne pepper, coriander, parsley, smoked paprika, cumin, salt and pepper into the bowl of a food processor and whizz for 2 minutes.
- Add the olive oil, lemon zest and juice and whizz for 30 seconds. Pour the marinade over the Quorn Vegan Nuggets and toss well.
- Leave to marinate for 30 minutes minimum and then drain the excess marinade.
- Heat the olive oil and fry the Quorn Vegan Nuggets until golden brown.
Lemon and Mint Vinaigrette Method
- Add the lemon zest and juice to a small saucepan. Bring the mixture to a simmer until the zest absorbs the juice.
- Spoon the zest into a small bowl and add the olive oil, parsley, mint, salt, pepper, honey and lime juice. Whisk to combine. Set aside.
- Serve the Moroccan Quorn Vegan Nuggets with the lemon and mint vinaigrette and the spicy potato salad.
Recipe Inspiration
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The nation has spoken
(42)
3 out of 5 stars