Roasted Vegetable and Quorn Roll
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 401.2
- Total Fat: 25.1 g
- Cholesterol: 30.8 mg
- Sodium: 592.6 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 6.2 g
- Protein: 12.5 g
View full nutritional breakdown of Roasted Vegetable and Quorn Roll calories by ingredient
Number of Servings: 6
Ingredients
-
3 Tbsp. Olive oil
1 glove garlic
2 Tbs fresh or dried oregano
salt and peper to taste
1 yellow pepper
1 red pepper
1 red onion
1 zucchini
1 pkg. Quorn tenders
1 small onion
2Tbsp parsely
1 cup tomato sauce
1 sheet prepared puff pastery
1 egg
Directions
1. preheat oven to 425.
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 in olive oil mixture; place on baking sheet. Bake 15 min. or until vegetables are softened and being to brown.
4. heat remaining oil in large pan over med.-high heat. Saute chopped onion 3-5 minutes or until softened. Stir in parsley, tomato sauce, oven roasted begetables and quorn pieces. Season with salt and pepper; cool to room temp.
5. on a loightly floured surface, rool out puff pastery to form a 15x9 inch rectatngle, brush outer edges with egg. Place roasted vegetable/quorn mixture down the center faold the pastery over to completely enclose filling. firmly pinch all the edges to seal.
6. place roll, sem side down, onto lightly greased baking sheet. brush the top with egg.
7. bake 30 min. until golden brown.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MELENA21021.
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 in olive oil mixture; place on baking sheet. Bake 15 min. or until vegetables are softened and being to brown.
4. heat remaining oil in large pan over med.-high heat. Saute chopped onion 3-5 minutes or until softened. Stir in parsley, tomato sauce, oven roasted begetables and quorn pieces. Season with salt and pepper; cool to room temp.
5. on a loightly floured surface, rool out puff pastery to form a 15x9 inch rectatngle, brush outer edges with egg. Place roasted vegetable/quorn mixture down the center faold the pastery over to completely enclose filling. firmly pinch all the edges to seal.
6. place roll, sem side down, onto lightly greased baking sheet. brush the top with egg.
7. bake 30 min. until golden brown.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MELENA21021.