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.

Serves 2 - 3


430 cals
(Per serving)

25 g fat


Made with Quorn Vegan Pepperoni Slices

Gluten free
No soy


  • 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


  1. Preheat oil in a heavy base frying pan and cook the onions & peppers for 3 minutes
  2. 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
  3. 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
  4. Place into a preheated oven and cook for 10 minutes, then cut into 6
  5. Serve with a fresh green salad

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