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Quorn Peppered Steak with Vegetables

Vegetarian Peppered Steak with roasted seasonal vegetables. A simple yet filling, healthy dinner, perfect for cold days when you need a warm and satisfying meal.

Quorn Vegetarian Peppered Steaks packaging.

Made with Quorn Vegetarian Peppered Steaks

Gluten Free

High in Protein

Source of Fibre

No Soy


  • 2 Packs Quorn Vegetarian Peppered Steaks
  • 500g Butternut squash
  • 250g potatoes
  • 500g Brussels sprouts
  • A pinch of salt
  • Olive oil
  • 100g sunflower seeds
  • Mustard vinaigrette:
  • 3.5 tbsp olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons caster sugar


  1. Preheat the oven to 225 ° C.
  2. Cut the squash lengthways. Using a spoon, scoop out the seeds and stringy pulp. Roughly chop the squash and potatoes into cubes. Slice the Brussels sprouts into quarters.
  3. Transfer the veg onto a baking tray, drizzle with olive and salt to taste. Roast in the oven for about 35 - 40 minutes or until the vegetables are soft and golden. Remove from oven and top the roasted veg with sunflower seeds.
  4. Fry the Quorn Peppered Steak in a little oil over a medium heat for around 6 minutes, turning halfway, until both sides have a nice colour and is cooked through.
  5. For the mustard vinaigrette: Mix all the ingredients for the vinaigrette in a bowl.
  6. Serve the Quorn Peppered Steak with the oven-roasted root vegetables and drizzle with the vinaigrette.

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