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.
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.