Roast Quorn stacks recipe

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  • Dairy-free
  • Healthy
  • Vegetarian
serves: 8
Skill: medium
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  • 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.

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