Quorn Wellington Recipes
VEGETARIAN SHAWARMA KEBAB
Your new favourite way to top flatbread! Made with Quorn Roast, our Vegetarian Shawarma is a tasty, meat-free way to recreate the kebab shop classic at home. Pile vegan yoghurt sauce, fresh veggies, and marinated Quorn Roast atop homemade flatbreads with our Vegetarian Shawarma recipe. Make this meat-free meal from the Mediterranean tonight!
Provided by Quorn
Categories Middle Eastern Recipes Vegetarian Roast Recipes Fakeaway Recipes Main Course Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 180C
- Remove roast from packaging. Mix the spices together with the oil and coat the roast all over as thoroughly as possible. Recover, and roast for 45 minutes.
- Remove from the oven, allow to cool slightly. Then shave as thin as possible - a peeler is great for this.
- For the flatbreads, mix together the yoghurt, flour and salt until a dough forms, knead for 2/3 minutes. Divide into 8 balls and roll out to your desired thickness.
- In a dry griddle pan, over a medium high heat - cook the flatbreads for 1-2 minutes a side depending on the thickness until they begin to puff up and have coloured on both sides.
- For the dressing, chop the mint leaves, then mix with the yoghurt, lemon juice & zest.
- To serve, layer some cucumber ribbons & tomato on the base of the flatbread, top with the roast shawarma, yoghurt dressing and then the onion slices to finish
Nutrition Facts : Calories 264 calories
QUORN WELLINGTON
Great Vegetarian Roast Dinner
Provided by sailorgirl700
Time 1h40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut a thin slice from the bottom of the defrosted Quorn roast to stop it rolling about then cut in half length ways.
- Fry the onions and garlic until soft. Prepare the stuffing as per packet.
- Mix the stuffing, onions, garlic, herbs, salt and pepper and dried fruit if using together and allow to cool then spread a thick layer of the stuffing mix on the bottom half of the Quorn roast then sandwich together with the top half.
- Roll out the puff pastry on a lightly floured surface until about 2-3mm thick and large enough to encase the roast. Wrap the roast with the seams of the pastry at the bottom then egg wash the joining pastry well to seal. At this point you can wrap in cling film and store in the fridge if you want to make ahead for Christmas Lunch to save work on the day. Otherwise brush the rest of the pastry with the egg qlaze, you could use some of the off cuts of pastry to decorated the top of the wellington.
- Place on baking parchment on a baking tray and cook in the oven at GM 4 for about 45 mins to 1 hour or until golden in colour.
- Once cooked remove from baking tray and slice carefully then serve with a vegetarian gravy
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