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Moroccan Quorn Vegan Nuggets and Spicy Potato Salad

Moroccan Quorn Vegan Nuggets and Spicy Potato Salad

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Amazing spicy vegan Moroccan Quorn nuggets served with a lemon and mint vinaigrette and potato salad.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
Categories: Mains, Morrocan, Vegan
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For the Spicy Potato Salad

450 g potatoes, unpeeled
1 tsp (5 ml) salt
3 Tbsp (45 ml) olive oil
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) freshly ground black pepper
¼ tsp (1.25 ml) ground coriander
¼ tsp (1.25 ml) cayenne pepper
¼ tsp (1.25 ml) ground allspice
pinch of ground cloves
1 C (250 ml) soya or vegan yoghurt
2 Tbsp (30 ml) red wine vinegar
½ C (125 ml) mint, roughly chopped
½ C (125 ml) flat-leaf parsley, roughly chopped
1 lemon, zest
1 orange, zest
½ C (125 ml) black olives, roughly chopped

For the Moroccan Nuggets

2 x 280 g Quorn Vegan Nuggets
2 cloves garlic
2 cm piece fresh ginger, peeled and roughly grated
1 tsp (5 ml) cayenne pepper
2 Tbsp (30 ml) fresh coriander, chopped
2 Tbsp (30 ml) fresh flat leaf parsley, chopped
1 Tbsp (15 ml) smoked paprika
1 ½ tsp (7.5 ml) ground cumin
½ tsp (2.5 ml) ground cinnamon
1 tsp (5 ml) salt
freshly ground black pepper
½ C (125 ml) olive oil
1 lemon, rind and juice
olive oil, for frying

For the Lemon and Mint Vinaigrette

2 lemons, rind and juice
½ C (125 ml) olive oil
1 Tbsp (15 ml) fresh flat leaf parsley, chopped
2 Tbsp (30 ml) fresh mint, chopped
½ tsp (2.5 ml) salt
freshly ground black pepper
1 Tbsp (15 ml) honey
juice of ½  lime
pomegranate seeds and fresh mint leaves, for garnish (optional)

To Make the Spicy Potato Salad

Boil the potatoes in a large saucepan filled with salted, boiling water. Cook until just tender. Drain the potatoes and transfer to a large bowl. Set aside to cool. Cut into wedges.

Heat the olive oil in a small sauce pan over medium heat and add the cumin, ginger, salt, black pepper, coriander, cayenne pepper, allspice and cloves and cook for 1 minute. Pour this infused olive oil over the potatoes, and mix to combine.

Add the yogurt, vinegar, mint, parsley, lemon zest, orange zest and black olives and gently combine. Adjust the seasoning if necessary and refrigerate until cool.

To Make the Moroccan Quorn Vegan Nuggets

Place the garlic, ginger, cayenne pepper, coriander, parsley, smoked paprika, cumin, salt and pepper into the bowl of a
food processor and whizz for 2 minutes. Add the olive oil, lemon zest and juice and whizz for 30 seconds. Pour the marinade over the Quorn Vegan Nuggets and toss well.
Leave to marinate for 30 minutes minimum and then drain
the excess marinade.

Heat the olive oil and fry the Quorn Vegan Nuggets until golden brown.

Lemon and Mint Vinaigrette

Add the lemon zest and juice to a small saucepan. Bring the mixture to a simmer until the zest absorbs the juice. Spoon the zest into a small bowl and add the olive oil, parsley, mint, salt, pepper, honey and lime juice. Whisk to combine. Set aside.

Serve the Moroccan Quorn Vegan Nuggets with the lemon and mint vinaigrette and the spicy potato salad.