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Vegan Moroccan Quorn Nuggets

Vegetarian Moroccan recipe made with Quorn Crispy Nuggets served in a bowl garnished with pomegranate and green leaves

A deliciously light vegetarian dish, perfect for warm summer evenings and entertaining.

Serves 4

20 mins

A Challenge

1650 kJ
(Per serving)


Quorn Vegan Crunchy Nuggets packaging with nutritional information.

Made with Quorn Vegan Nuggets

Source of Fibre

Source of Protein

Cholesterol Free


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)


Spicy Potato Salad Method

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. Add the olive oil, lemon zest and juice and whizz for 30 seconds. Pour the marinade over the Quorn Vegan Nuggets and toss well.
  3. Leave to marinate for 30 minutes minimum and then drain the excess marinade.
  4. Heat the olive oil and fry the Quorn Vegan Nuggets until golden brown.

Lemon and Mint Vinaigrette Method

  1. Add the lemon zest and juice to a small saucepan. Bring the mixture to a simmer until the zest absorbs the juice.
  2. 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.
  3. Serve the Moroccan Quorn Vegan Nuggets with the lemon and mint vinaigrette and the spicy potato salad.

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