Made with Quorn Crispy Vegetarian Nuggets
Low in Saturated Fat
No Soy
Source of Fibre
Source of Protein
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Nuggets
- Smooth chilli and garlic dip
- 100g fresh cream
- 2 tsp sriracha sauce
- 1 small clove of garlic, crushed
- Fresh chilli flakes
- Salt and pepper to taste
- Spicy currried mayo
- 100g mayonnaise
- 1 tsp curry powder
- 1 tsp sriracha sauce
- Chiliflakes
- Salt and pepper to taste
- Red hot buffalo sauce
- 50g maple syrup
- 50g sriracha sauce
- 1 tsp white wine vinegar
- ¼ red onion, finely chopped
- Salt and pepper to taste
Method
- Preheat oven to 220°C/Fan 200°C/Gas 7.
- Place Quorn Crispy Nuggets on a baking tray and cook on the middle shelf for 15 minutes.
Smooth chilli and garlic dip:
- Mix crème fraîche, sriracha and garlic. Season with salt and pepper. Top with thinly sliced fresh chilli.
Spicy currried mayo:
- Mix mayonnaise and curry powder. Season with salt and pepper. Top with a little sriracha and chilli flakes.
Red hot buffalo:
- Mix maple syrup, sriracha and white wine vinegar. Season with salt and pepper. Top with chopped red onion.
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