- 4
- 30 mins
Ingredients
- 2 pounds small potatoes such as Red Bliss, fingerling, or baby Yukon Gold
- 4 1/2 tablespoons EVOO (extra-virgin olive oil)
- Salt and pepper
- 1 pint grape tomatoes
- 8 Quorn naked cutlets
- 4 tablespoons prepared chutney
- 8 slices of sharp white cheddar
- 8 slices of veggie bacon, chopped
- 2 leeks, white and light green parts only, cleaned and thinly sliced
- 1 cup veggie stock
Preparation
Step 1
1. Preheat the oven to 425 degrees F.
2. Halve the potatoes and scatter them on a rimmed baking sheet. Drizzle them with 2 tablespoons of the EVOO and season with salt and pepper. Toss them to coat evenly and move them to one end of the baking sheet. Roast the potatoes for 10 minutes, then remove the baking sheet from the oven and scatter the tomatoes over the empty half of the pan. Drizzle them with 1 tablespoon of EVOO and season with salt and pepper. Turn the potatoes with a spatula and return the pan to the oven to continue roasting for another 15 minutes.
3. Once the tomatoes go into the oven, place the quorn on a cutting board and use a paring knife to cut a pocket into one side of each of them. Spread about 1 tablespoon of chutney inside each pocket and 2 slices of cheddar. Season each breast with salt and pepper.
4. Heat 1 tablespoon of EVOO in a large ovenproof skillet over medium-high heat and sear the quorn until golden brown, 3 to 4 minutes per side.
5. Heat the remaining 1½ teaspoons EVOO in another large skillet over medium-high heat. Add the veggie bacon and cook until the bacon starts to brown, 3 to 4 minutes. Add the leeks and cook until tender, another 3 to 4 minutes.
7. When the vegetables have finished roasting, transfer the potatoes to the skillet with the bacon and leeks, add the veggie stock, and stir everything up together. Fold in the roasted tomatoes and season with salt and pepper. Serve up the quorn with a scoop of BLTP alongside.