![A summer vegetarian roast made with Quorn Roast topped with rosemary and lemon zest in the centre of a platter surrounded by roasted vegetables.](https://images.ctfassets.net/uexfe9h31g3m/62YZADw0A7QzwHwhEMBbwm/b16f214681269a867010f9583f1b035e/Summer-Roast_Landscape_Cropped_1024x768.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
Vegetarian Christmas Canapes with Quorn Roast
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.
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.](https://images.ctfassets.net/uexfe9h31g3m/351nubk4qQ2AMsK4UO6O0E/f8ea5845a97e6eb9b6260c424dd8ee6e/Quorn_A0001252_Roast_454g_Cartons_Frozen_MPS1603_6-_JQS2200190_Ham_Roast_454g_UK_FOP_VERTICAL_C1N1.png?w=300&h=300&fm=webp&fit=thumb&q=90)
Made with Quorn Roast
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.
Recipe Inspiration
See all recipes![A summer vegetarian roast made with Quorn Roast topped with rosemary and lemon zest in the centre of a platter surrounded by roasted vegetables.](https://images.ctfassets.net/uexfe9h31g3m/62YZADw0A7QzwHwhEMBbwm/b16f214681269a867010f9583f1b035e/Summer-Roast_Landscape_Cropped_1024x768.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
![Quorn Roast, Brussels sprouts, leeks, and onion in a pan.](https://images.ctfassets.net/uexfe9h31g3m/5idAJ3zevmcQUuECYyaQQQ/e26b84d2f11f1ae940a4c94e45026837/Sprout_Bubble_Squeak_Recipe_Web.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
![A plate of Quorn Roast baked in a tomato glaze with a side of roasted veggies and vegan gravy.](https://images.ctfassets.net/uexfe9h31g3m/2PoYg35YNLorW1vZTUBGfo/4617b33f0ead745101f904ac55672f08/Quorn_x_Coles.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
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