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Vegan Chicken & Mushroom Bites

These utterly delicious nibbles are the perfect savoury bake for a Christmas or party spread and are super simple to make!

This is one of those recipes that you can flex to suit your taste (and cupboard too)! Instead of mushrooms and peppers switch it up to use diced potato and leek as your filling and try using different flavoured stock cubes too!

This recipe uses Quorn Vegan Pieces and makes 12 bites, but you can simply adjust the quantities to suit your needs.

Recipe by: Nutrition from Em.

Quorn Vegan Chicken Pieces packaging.

Made with Quorn Vegan Chicken Pieces

High in Protein

Source of Fibre

Low in Saturated Fat


  • 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)


  1. Preheat the oven to 180 degrees (fan)
  2. Fry the Quorn Vegan Pieces, vegetable stock cube and water in a pan on medium heat for 5 minutes
  3. Whilst the Pieces are on the hob, wash and dice the mushrooms and peppers into roughly 1cm cube pieces
  4. Add the peppers, mushrooms and herbs to the pan and continue to cook for another 5 minutes
  5. Next, use a circular and star cutter to cut 12 circles and 12 stars of your pasty and place directly onto a cupcake tray
  6. 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
  7. Bake for 18-20 minutes in the oven and then place on a wire rack to cool
  8. 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

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