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Recipes for Everyone

Quorn Roasted Vegetable & Meatless Chicken Roll

Serves 6-7
cooking time
30 Minutes mins
cals * Per Serving

The perfect winter centerpiece to your holiday table: meatless, soy-free, and completely delicious.


  • 3 Tbsp. olive oil, divided
  • 1 clove garlic, minced
  • 2 Tbsp. fresh or dried oregano, chopped
  • salt & pepper, to taste
  • 1 lg. red pepper, diced
  • 1 lg. yellow pepper, diced
  • 1 med. red onion, peeled, diced
  • 1 sm. zucchini, diced
  • 1 pkg. Quorn Tenders
  • 1 sm. onion, finely chopped
  • 2 Tbsp. fresh parsley. chopped
  • 1 cup prepared tomato sauce
  • 1 sheet prepared puff pastry dough
  • 1 egg, lightly beaten


  1. Preheat oven to 425F.
  2. Combine 2 Tbsp. of the olive oil, garlic, oregano, salt and pepper in a large bowl; mix well.
  3. Toss peppers, red onion, zucchini and Quorn Tenders in olive oil mixture; place on baking sheet. Bake 15 minutes or until vegetables are softened and begin to brown.
  4. Heat the remaining oil in large pan over Med.-High heat. Saut chopped onion 3-5 minutes or until softened. Stir in parsley, tomato sauce, oven roasted vegetables and Quorn pieces. Season with salt and pepper; cool to room temperature.
  5. On a lightly floured surface, roll out puff pastry to form a 15 x 9-inch rectangle, brush outer edges with beaten egg. Place roasted vegetable/Quorn mixture down the center and fold the pastry over to completely enclose filling. Firmly pinch all the edges to seal.
  6. Place roll, seam side down, onto lightly greased baking sheet. Brush the top with remaining beaten egg.
  7. Bake 30 minutes until golden brown.
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