YOUR SOLIN GENERATED RECIPE
Herb-Crusted Quorn Fillets with Roasted Vegetables
Enjoy a vibrant dinner featuring herb-crusted Quorn fillets paired with perfectly roasted red bell pepper and zucchini. This dish is elevated by a light egg wash and a crisp whole wheat breadcrumb coating, then finished with a tangy Greek yogurt dipping sauce seasoned with lemon and fresh herbs. A satisfying plant-based plate with a hearty punch of flavor!
INGREDIENTS
200g Quorn Fillets
1 large egg
20g Whole Wheat Breadcrumbs
5g mixed fresh herbs (parsley, thyme, oregano)
100g Red Bell Pepper
100g Zucchini
1 tsp Olive Oil
100g Nonfat Greek Yogurt
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, whisk the egg along with a pinch of salt and pepper. In another bowl, combine the whole wheat breadcrumbs with finely chopped fresh herbs.
Lightly dip each Quorn fillet into the egg wash, then coat evenly in the breadcrumb mixture.
Place the coated fillets onto the prepared baking sheet.
Cut the red bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.
Spread the vegetables around the Quorn fillets on the baking sheet.
Roast everything in the preheated oven for about 20 minutes or until the fillets are golden and the vegetables are tender.
While the fillets and vegetables are roasting, prepare the dipping sauce by mixing the nonfat Greek yogurt with lemon juice and a pinch of salt and pepper.
Serve the herb-crusted Quorn fillets hot with a side of roasted vegetables and a dollop of tangy Greek yogurt dip.