Vegetarian Christmas Canapes with Quorn Roast

Name: Vegetarian Christmas Canapes with Quorn Roast
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 Quorn Roast; 1 Carrot, peeled; 8 Sprouts; ¼ Red Cabbage, finely sliced; 100g Christmas Chutney; Handful of Redcurrants; Sprig of fresh Thyme; 1 Tbsp Red Wine Vinegar; Salt & Pepper

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Vegetarian Christmas Canapes, made with Quorn Roast, brussel sprouts, cabbage, carrot and red currants, served on a plate.

Try our delicious Christmas Canapes made with Quorn Roast - a delicious Christmas recipe, perfect to serve during a Christmas lunch, dinner, or as party food.

Vegetarian Roast Recipes Winter Warmers

Serves 8

60 mins

A Little Effort

456 kJ
(Per serving)

A box of Quorn Roast showing the prepared product and information on an orange and charcoal background.

Made with Quorn Roast

See product See recipes

Low in Saturated Fat

No Soy

Good Source of protein

Ingredients

1 Quorn Roast
1 Carrot, peeled
8 Sprouts
¼ Red Cabbage, finely sliced
100g Christmas Chutney
Handful of Redcurrants
Sprig of fresh Thyme
1 Tbsp Red Wine Vinegar
Salt & Pepper

Method

Preheat oven to 220C/200C Fan forced and cook Quorn Roast for 55 mins, as per pack instructions.
Fry the red cabbage in a little oil or butter, adding the red wine vinegar, and salt and pepper to taste as the cabbage finishes cooking.
Boil the sprouts, whole, for 15 mins.
Using a vegetable peeler, peel the carrot lengthways to form ribbons.
When the roast has been in for 45 mins, gently place the carrot ribbons on an oiled baking tray, drizzle them over with oil and sprinkle with a little salt and pepper. Bake for around 5 minutes with the Roast, but check them often to ensure they don’t burn. Once cooked and lightly browned, leave to cool and crisp up.
Once cooked, drain and slice sprouts.
Slice your roast into 10x 1cm slices and arrange on a serving platter.
Add a slice of sprout, a spoonful of cabbage and a teaspoon of chutney. Then place carrot crisps and a couple of red currants.
Finally sprinkle over some thyme leaves, a little salt and some freshly ground black pepper over each portion.