Quorn Peppered Steak with Vegetables

Name: Quorn Peppered Steak with Vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

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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.

Vegetarian Steak & Strips Recipes Winter Comfort Food Recipes Vegan & Vegetarian Main Course Meals

Serves 4

45 mins

A Little Effort

579 cals
(Per serving)

Quorn Vegetarian Peppered Steaks packaging.

Made with Quorn Vegetarian Peppered Steaks

See product See recipes

Gluten Free

High in Protein

Source of Fibre

No Soy

Ingredients

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

Method

Preheat the oven to 225 ° C.
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.
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.
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.
For the mustard vinaigrette: Mix all the ingredients for the vinaigrette in a bowl.
Serve the Quorn Peppered Steak with the oven-roasted root vegetables and drizzle with the vinaigrette.