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Vegetarian Mezze Picnic Lunch

(81)

2 out of 5 stars

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Vegetarian mezze picnic lunch with Quorn cocktail sausages, Quorn picnic eggs, fresh salads, dips and breads

Enjoy the ultimate meat-free picnic with our delicious Mediterranean-inspired mezze lunch. Featuring Quorn Cocktail Sausages, Picnic Eggs and a variety of fresh, colourful sides, this easy vegetarian picnic idea is perfect for summer days, family outings or relaxed outdoor meals. Mix and match your favourite dips, salads and breads for a vibrant spread that’s both satisfying and completely meat-free.

Packed with flavour and simple to prepare, this mezze-style picnic lunch proves vegetarian food can be just as exciting. Ideal for sharing, meal prepping ahead of time, or impressing guests with a healthy, colourful spread.

Vegan and Vegetarian Picnic Food Lunch Recipe Ideas Easy Vegetarian Meals For Kids Back to School Recipes

Serves 2

30 mins

A Little Effort

318 cals
(Per serving)

Quorn Vegetarian Cocktail Sausages in branded packaging. Two packs of 24 and 14 sausages.

Made with Quorn Vegetarian Cocktail Sausages

See product See recipes

High in Protein

Low in Saturated Fat

Source of Fibre

Cook mode (Keep screen awake)

Ingredients

  • 8 Quorn Cocktail Sausages
  • 5 Quorn Mini Savoury Eggs, halved
  • 2 tbsp ketchup
  • 1/2 tbsp honey
  • 1/2 tsp Dijon mustard
  • 1 tsp sesame seeds
  • 2 pitta breads
  • 2 carrots, peeled and cut into batons
  • 1/2 cucumber, peeled and cut into batons
  • 1/2 pepper, cut into strips
  • For the houmous
  • 400g chickpeas, drained
  • juice from 1/2 lemon
  • 1 tbsp olive oil
  • For the soured cream dip
  • 200 ml half-fat soured cream
  • 10g chives, chopped

Method

  1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Toss the Quorn Meat Free Mini Cocktail Sausages with the ketchup, honey and mustard then put onto a baking tray. Sprinkle with sesame seeds then and cook for 12-15 minutes. Meanwhile, cut the pitta bread into 2 cm slices and separate the top from the bottom. Pop onto a baking tray and cook for 8 minutes, until lightly golden and crisp.
  2. To make the houmous, put the chickpeas into a blender and mix until mashed. Add the lemon juice, olive oil and 1tbsp water. Season and blend again until smooth. To make the soured cream dip, combine the soured cream with the chopped chives.
  3. To pack, divide the Quorn Meat Free Mini Savoury Eggs, Quorn Meat Free Mini Cocktail Sausages, houmous and soured cream dip between little pots. Add the vegetable crudités and pitta chips and put everything into lunch boxes.

Recipe Inspiration

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The nation has spoken

(81)

2 out of 5 stars

Jan

5 out of 5 stars

Such a fabulous picky after school snack box!

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Vegetarian Mezze Picnic Lunch

Enjoy the ultimate meat-free picnic with our delicious Mediterranean-inspired mezze lunch. Featuring Quorn Cocktail Sausages, Picnic Eggs and a variety of fresh, colourful sides, this easy vegetarian picnic idea is perfect for summer days, family outings or relaxed outdoor meals. Mix and match your favourite dips, salads and breads for a vibrant spread that’s both satisfying and completely meat-free.

Packed with flavour and simple to prepare, this mezze-style picnic lunch proves vegetarian food can be just as exciting. Ideal for sharing, meal prepping ahead of time, or impressing guests with a healthy, colourful spread.

Serves 2

30 mins

A Little Effort

318 cals
(Per serving)

Ingredients

  • 8 Quorn Cocktail Sausages
  • 5 Quorn Mini Savoury Eggs, halved
  • 2 tbsp ketchup
  • 1/2 tbsp honey
  • 1/2 tsp Dijon mustard
  • 1 tsp sesame seeds
  • 2 pitta breads
  • 2 carrots, peeled and cut into batons
  • 1/2 cucumber, peeled and cut into batons
  • 1/2 pepper, cut into strips
  • For the houmous
  • 400g chickpeas, drained
  • juice from 1/2 lemon
  • 1 tbsp olive oil
  • For the soured cream dip
  • 200 ml half-fat soured cream
  • 10g chives, chopped

Method

  1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Toss the Quorn Meat Free Mini Cocktail Sausages with the ketchup, honey and mustard then put onto a baking tray. Sprinkle with sesame seeds then and cook for 12-15 minutes. Meanwhile, cut the pitta bread into 2 cm slices and separate the top from the bottom. Pop onto a baking tray and cook for 8 minutes, until lightly golden and crisp.
  2. To make the houmous, put the chickpeas into a blender and mix until mashed. Add the lemon juice, olive oil and 1tbsp water. Season and blend again until smooth. To make the soured cream dip, combine the soured cream with the chopped chives.
  3. To pack, divide the Quorn Meat Free Mini Savoury Eggs, Quorn Meat Free Mini Cocktail Sausages, houmous and soured cream dip between little pots. Add the vegetable crudités and pitta chips and put everything into lunch boxes.
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