Vegan Nugget Bowl

Name: Vegan Nugget Bowl
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 280g Quorn Vegan Nuggets; 600 g of mixed root vegetables (eg potatoes, parsnip, carrot); 200 g edamame beans; 100 g fresh spinach; Oil; Salt; Pepper; 2½ tbsp corn starch; 4 tablespoons rice or white wine vinegar; 4 tablespoons sugar; 4 tablespoons ketchup; 1 teaspoon salt; 2 dl of water; 1 tablespoon oil

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Quorn Vegan Nugget Bowl, made with Quorn Vegan Nuggets, edamame beans, spinach, parsnip and carrots, served with tomato dip and lime.

Throw together this Quorn Vegan Nugget bowl in next to no time at all. Simply add our Vegan Nuggets to fresh greens, root vegetable and enjoy with our tomato dip.

Vegan Summer Salads Burgers, Nuggets & Sausages

Serves 4

15 mins

Easy

1964 kJ
(Per serving)

Vegan

Made with Quorn Vegan Nuggets

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Source of Fibre

Source of Protein

Cholesterol Free

Ingredients

280g Quorn Vegan Nuggets
600 g of mixed root vegetables (eg potatoes, parsnip, carrot)
200 g edamame beans
100 g fresh spinach
Oil
Salt
Pepper
2½ tbsp corn starch
4 tablespoons rice or white wine vinegar
4 tablespoons sugar
4 tablespoons ketchup
1 teaspoon salt
2 dl of water
1 tablespoon oil

Method

Cut the vegetables into strips and put them in the oven with a little oil at 200 degrees about 20 minutes. Turn often so they do not burn. Season with salt and pepper.
Prepare nuggets according to the pack instructions.
Dipping sauce: Boil all ingredients in a saucepan. Dissolve the corn starch in some water and pour it into the sauce. Boil for another minute then let the sauce cool.
Layer the nuggets, roasted root vegetables, edamame beans, and spinach in a bowl. Pour over the sauce and serve.
- 422 calories per serving