1. Heat olive oil in a small saucepan over medium heat; add the chillies, garlic, basil and parsley and fry, 2 minutes. Add the chopped tinned tomatoes, tomato puree and sugar and simmer, 12-15 minutes. Add the nutritional yeast and blend until fine. Season it to taste.
2. Pre heat the oven to 200°C. Arrange the Quorn schnitzels on a baking tray and bake, 10 minutes.
3. Arrange the vine tomatoes on a baking tray, drizzle with ½ Tbsp olive oil and roast until tender, 10 minutes. Season it with salt and pepper.
4. Spoon the arrabiata sauce over the schnitzels and top with the cheese. Place it back in the oven and cook until the cheese has melted, 8-10 minutes. Top it with a few basil leaves.
5. Heat a griddle pan until smoking hot. Char the baby gem lettuce, cut-side down, for 20-30 seconds. Season lightly.
6. To serve, serve the vegan parmigiana’s each with a charred lettuce half that is topped with roasted tomatoes and red onions.

TIP: The vegan arabbiata sauce makes for a great dip with Quorn nuggets as well as a sauce for pasta dishes.