PINK AND PEPPER WEDGES RECIPES

VEGAN HOT & SPICY QUORN BURGER WITH PINK SLAW RECIPE ...

Vegan Hot & Spicy Quorn Burger with Pink Slaw Recipe ... image

Quorn Vegan Hot & Spicy Burger with pink slaw, cilantro & lime dressing & sweet potato wedges.

Provided by Quorn

Categories Vegan BBQ Burgers, Nuggets & Sausages

Total Time 40 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 22

Ingredients

1 pack Quorn Vegan Hot and Spicy Burgers
Pink Slaw Dressing:
30g vegan mayonnaise
30g vegan cream cheese
2 tsp hot water
1 small clove garlic (optional)
Half red cabbage, shredded finely
1 small red onion, peeled and finely sliced
1 carrot, peeled and finely sliced
Salt and freshly ground black pepper
1 small garlic clove, peeled, finely chopped
1 large bunch fresh cilantro leaves
2 tbsp extra virgin olive oil
Zest and juice of 1 lime
2 tablespoons tahini
1/2 teaspoon cumin
salt and pepper, to taste
4 large sweet potatoes, scrubbed well, leave the skins on
sea salt
freshly ground black pepper
1-2 tsp smoked paprika
2 tbsp olive oil

Steps:

In a food processor combine the vegan mayonnaise, cream cheese, water and garlic together if using
In a bowl toss the vegetables together and then stir in the vegan dressing
Season well with the salt and black pepper
Place all ingredients in a food processor and mix until smooth and creamy
Preheat the oven to 200C/400F.
Cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you have 8 wedges, then add to a large mixing bowl.
Sprinkle over a tiny pinch of salt and pepper, and the paprika.
Drizzle over 2 tablespoons olive oil, then toss everything together to coat.
Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
In the last 19 minutes of cooking time cook the Quorn Vegan Hot & Spicy Burgers, according to back of pack instructions
Serve the burgers on a bun of your choice topped with the cilantro and lime dressing and pink slaw and enjoy with the sweet potato wedges.
Preheat the oven to 200C/400F.
Cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you have 8 wedges, then add to a large mixing bowl
Sprinkle over a tiny pinch of salt and pepper, and the paprika.
Drizzle over 2 tablespoons olive oil, then toss everything together to coat.
Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
In the last 19 minutes of cooking time cook the Quorn Vegan Hot & Spicy Burgers, according to back of pack instructions.
Serve the burgers on a bun of your choice topped with the cilantro and lime dressing and pink slaw and enjoy with the sweet potato wedges.

Nutrition Facts : Calories 696 calories

FRITTATA WEDGES WITH ROASTED RED PEPPER, SPINACH, AND ...

Frittata Wedges With Roasted Red Pepper, Spinach, and ... image

Did you know the Lodge Cast Iron Wedge Pan is the perfect vessel for single-serve frittatas?

Provided by Lodge Cast Iron

Prep Time 5 minutes

Cook Time 12 minutes

Yield 8

Number Of Ingredients 11

Ingredients

3 of eggs
3 tablespoons of heavy cream
¼ cup of gruyere, shredded
¼ teaspoon of pepper
½ teaspoon of salt
1 tablespoon of rosemary, finely chopped
2 of cloves garlic, minced
1 tablespoon of butter, cut into 8 pieces
Roasted Red Pepper, Spinach, and Ricotta cup of baby spinach
¼ cup of roasted red pepper strips
¼ cup of ricotta

Steps:

Preheat oven to 425 degrees F.
Whisk together eggs, heavy cream, rosemary, salt, and pepper. Whisk in gruyere.
Heat the wedge pan over medium-high heat for 4-5 minutes. Spray wells with cooking spray and evenly distribute butter.
Add garlic and cook for 1 minute. Add spinach and continue to cook until wilted, stirring often.
Pour egg mixture evenly into each well. Top with red pepper and dollops of ricotta. Bake for 8 minutes.

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