Throw together this super fresh Quorn Vegan Nugget bowl in next to no time at all.

Vegan Nugget Bowl

Vegan Nugget Bowl

422 CALS PER SERVING

SERVES 4

30 MINS

VEGAN

INGREDIENTS:

For the topping:

  • 280g Quorn Crispy Nugget or Vegan Nuggets
  • 600g of mixed root vegetables (e.g. 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

  1. 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.
  2. Prepare nuggets according to the pack instructions.
  3. 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.
  4. Layer the nuggets, roasted root vegetables, edamame beans, and spinach in a bowl. Pour over the sauce and serve.

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