Crispy Harissa Quorn Vegetarian Mince With Squash Hummus

Name: Crispy Harissa Quorn Vegetarian Mince With Squash Hummus
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300g Quorn Mince; ½ onion; 2 garlic cloves; 2 tbsp harissa; 2 tbsp pomegranate molasses; Olive oil; Salt; ½ large butternut squash; ½ tbsp ras el hanout; 1 garlic clove; ½ lemon; 400g tinned chickpeas; 2 tbsp tahini; 45ml olive oil; Salt; ½ onion; 20g parsley; 1 tsp sumac; ½ lemon; Salt

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A Crispy Harissa Quorn Vegetarian Mince With Squash Hummus topped with pomegranate seeds served in a blue dish.

There’s no such thing as too much hummus right? Our friends at MOB have zhuzhed up this silky veggie hummus bowl with seasonal butternut squash and a crispy, crunchy Quorn Vegetarian Mince topping for that extra hit of protein. It’s spicy, sticky, completely meat-free and is packed with flavour. Grab the full recipe for this vegetarian crowd-pleaser below.

Recipe by MOB.

Weeknight Dinner Recipes Vegetarian Mince Recipes Mediterranean Food Recipes Meat Free Recipes

Serves 4

45 mins

A Little Effort

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

Soy-free

High in Protein

Ingredients

300g Quorn Mince
½ onion
2 garlic cloves
2 tbsp harissa
2 tbsp pomegranate molasses
Olive oil
Salt

For the Hummus

½ large butternut squash
½ tbsp ras el hanout
1 garlic clove
½ lemon
400g tinned chickpeas
2 tbsp tahini
45ml olive oil
Salt

For the sumac onions

½ onion
20g parsley
1 tsp sumac
½ lemon
Salt

Method

Preheat the oven to 200°C. Peel and dice the squash into 2-3cm chunks. Toss with olive oil, the ras el hanout and salt and roast for 20-25 mins until just tender.
Add the squash to a food processor with the garlic, lemon juice, chickpeas, tahini, 45ml of olive oil and a splash of water. Whizz together until super smooth, add a splash more water if you need to. Season to taste.
Slice the onion as thinly as you can and add to a bowl. Finely chop the parsley and add to the bowl with the sumac and the juice of half a lemon. Add a pinch of salt and scrunch together, set aside to macerate.
Add the Quorn Mince to a frying pan. Dice the onion and add to the pan with a shot of oil and a pinch of salt. Cook over a high heat until crispy. Grate in the garlic and add the harissa and molasses. Stir together and cook until crispy, sticky and glazed.
Spread your warm hummus onto a serving plate, top with the crispy Quorn Mince and sumac onions.
Enjoy served with grilled flatbreads or steamy pittas.

Recipe by MOB.