2 packages of Quorn Mozzarella & Pesto Escalopes (480 g)
250 g of broccoli
1 cauliflower head
150 g green beans
100 ml carbonated water
150 g of flour
1 teaspoon baking soda
1 tablespoon cornstarch
For the garlic dip
100 ml crème fraîche
1 garlic clove
Top with Fresh herbs
Prepare the escalopes according to the instructions on the package.
Mix wheat flour, baking soda and corn starch in a bowl. Add the water and a little salt and stir it together into a batter.
Cut broccoli and cauliflower into small bouquets. Cut the ends of the green beans off. Boil the vegetables and drain them just before they are fully cooked. Dip them in the tempura sauce and fry quickly until they are golden brown.
Garlic Dip: Mix crème fraîche and crushed garlic and season with salt. Have a crushed garlic clove for more flavor.
Serve the escalopes with freshly baked vegetables, garlic dip and fresh herbs.
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Quorn Mince is a source of protein. Protein contributes to the growth and maintenance of muscle mass. 'Healthy Protein. Healthy Planet' is the mission statement of the Quorn brand.