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.