Quorn Pepperoni Slices Layered Tortilla Stack
Enjoy a tasty vegan tortilla snack with this Mexican-inspired Quorn recipe. Serve with crispy salad leaves and a big dollop of sunshine.
- Vegan And Vegetarian Mexican Recipes
- Deli Food Recipes
- Vegan And Vegetarian Sandwich And Wrap Recipes
- Vegan Recipes
Serves 2 - 3
Easy
430 cals
(Per serving)
25 g fat
Vegan
Made with Quorn Vegan Pepperoni Slices
Gluten free
No soy
Ingredients
- 1 pack Quorn Vegan Pepperoni Slices
- 2 tbsp oil
- 1 medium onion, finely chopped
- 1/2 red pepper, de-seeded & sliced
- 1/2 yellow pepper, de-seeded & sliced
- 1/2 green pepper, de-seeded & sliced
- 1 clove garlic, finely chopped
- 100g courgette, cut into batons
- 200g chopped tomatoes
- 1 vegetable stock cube
- 4 small tortilla wraps
- 100g Vegan mozzarella, grated
Method
- Preheat oil in a heavy base frying pan and cook the onions & peppers for 3 minutes
- Add the garlic and courgette and cook for 3 minutes then add the chopped tomatoes, stir in the Quorn Vegan Pepperoni Slices, sprinkle in the vegetable stock cube and simmer for 2 minutes
- Place a tortilla onto a non-stick baking tray and spoon on 1/3 of the pepper mixture along the 1/4 of the cheese. Place another tortilla then repeat ending with the final tortilla and the last of the grated vegan cheese
- Place into a preheated oven and cook for 10 minutes, then cut into 6
- Serve with a fresh green salad
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