Recipes
Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces
Serves 4
50 mins
605 cals
(Per serving)
Made with Quorn Vegan Chicken Pieces
High in Protein
Source of Fibre
Low in Saturated Fat
Cook mode (Keep screen awake)
Ingredients
- 100g Quorn Vegan Pieces
- 1 roll of shortcrust pastry
- 6-8 chestnut mushrooms
- 1 red pepper
- 1 vegetable stock cube
- ¾ cup boiling water
- 1 tsp dried parsley
- 1 tsp garlic granules
- 1 tsp mixed herbs
- 1 tbsp oat milk (for brushing)
Method
- Preheat the oven to 180 degrees (fan)
- Fry the Quorn Vegan Pieces, vegetable stock cube and water in a pan on medium heat for 5 minutes
- Whilst the Pieces are on the hob, wash and dice the mushrooms and peppers into roughly 1cm cube pieces
- Add the peppers, mushrooms and herbs to the pan and continue to cook for another 5 minutes
- Next, use a circular and star cutter to cut 12 circles and 12 stars of your pasty and place directly onto a cupcake tray
- Once the filling is cooked, add 1.5 tbsp of the mixture to each pastry circle and top with a pastry star. Brush with oat milk
- Bake for 18-20 minutes in the oven and then place on a wire rack to cool
- Enjoy as part of your party spread. For more festive and canape recipes, take a look at our Christmas recipe hub.
Recipe by: Nutrition from Em.
Chefs tip
Brush any plant milk over the bites before baking, it could be oat or almond milk etc
