Vegan Nuggets Salad Bowl

Name: Vegan Nuggets Salad Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600g of mixed root vegetables (eg potatoes, parsnip, carrot); 200g edamame beans; 100g fresh spinach; Oil; Salt; Pepper; 2 dl of water; 1 tablespoon oil; 2½ tbsp corn starch; 4 tablespoons rice or white wine vinegar; 4 tablespoons sugar; 4 tablespoons ketchup; 1 teaspoon salt

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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 Nuggets

Serves 4

30 mins

Easy

1772 kJ
(Per serving)

Vegan

Made with Quorn Vegan Nuggets

See product See recipes

Healthy Protein. Healthy Planet

Cholesterol Free

Ingredients

280g Quorn Vegan Nuggets
600g of mixed root vegetables (eg potatoes, parsnip, carrot)
200g edamame beans
100g fresh spinach
Oil
Salt
Pepper
2 dl of water
1 tablespoon oil

Sauce

2½ tbsp corn starch
4 tablespoons rice or white wine vinegar
4 tablespoons sugar
4 tablespoons ketchup
1 teaspoon salt

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.