Roast Quorn stacks
Skill level: Bit of effort
These Quorn stacks make a great vegetarian meal. Serve with roasted root vegetables, a warm spinach salad or just about anything!
- 1 Quorn Roast
- Half a packet of herb and apple, or parsley, lemon and thyme, stuffing mix
- A little plain white flour for rolling
- 2 large orange-fleshed sweet potatoes
- Olive oil to brush
- 4tsp redcurrant sauce
- Sprigs of mint or parsley to garnish
- Cook the roast as directed on the packet.
- Make up the stuffing as directed on the packet (it needs to be fairly stiff). Allow it to cool, then roll out to 1cm (½") thick on a lightly floured surface. Use a plain 6cm (2¼") pastry cutter to cut out 4 circles. Place on a greased baking sheet and brush each stuffing circle with olive oil.
- Peel the sweet potatoes, cut into 8 circles each 1cm (½") thick. (The trimmings can be used for soup, or cooked and mashed with ordinary potatoes). Use the same pastry cutter to cut a circle from each. Place on a greased baking sheet and brush each with olive oil.
- Bake the stuffing and the sweet potato circles in the oven with the roast for the last 20 mins of the cooking time, turning once.
- The stuffing should be starting to crisp a little at the edges and the sweet potato should be tender.
- Remove from the oven and cut the ends off the roast and discard. Cut the roast into 8 even circles.
- Stack the circles: roast, sweet potato, stuffing, sweet potato again and top with another slice of roast. Place a tsp of redcurrant sauce on the top of each and decorate with a sprig of mint or parsley.
- Serve with roasted root vegetables or a warm spinach salad.