Recipes

Moroccan Quorn Vegan Nuggets

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

Serves 4
35 mins
Vegan

Ingredients

Moroccan Nuggets

  • 500 g Quorn Meat Free 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)

Made with Quorn Vegan Nuggets

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