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Quorn Roarsomes Platter with Vegan Dips

A plate of Quorn Roarsomes Vegan Dino Nuggets with homemade ketchup and vegan yogurt dip on the side as well as a bowl of chips and a bowl of salad.

Completely plattersaurus! Upgrade your snacking with our delicious Roarsomes platter recipe with homemade tomato ketchup and vegan yoghurt dip. Almost too good to share!

Serves 6

35 mins


258 cals
(Per serving)

10.7g of fat


Quorn Roarsomes packaging with nutritional information.

Made with Quorn Roarsomes - Vegan Dinosaurs

High in Protein

Source of Fibre

Low in Saturated Fat


  • 480g (2 packs) Quorn Roarsomes
  • For the homemade tomato ketchup:
  • 1 onion, peeled
  • 1 tbsp olive oil
  • 2 cloves garlic peeled
  • 1 tsp salt
  • 40g tomato puree
  • 25ml cider vinegar
  • 250g tomato passata
  • 25g light brown sugar
  • For the vegan yoghurt dip:
  • 200g unsweetened soya yoghurt
  • 1 clove clove garlic
  • 10g fresh chives
  • ½ tsp salt
  • ½ tsp ground black pepper


  1. Preheat oven to 220°C/Fan 200°C/Gas 7, place the Roarsomes on a large baking tray and cook according to the packet instructions.

For the homemade tomato ketchup

  1. Finely dice the onion and garlic and add to a deep pan along with the olive oil and 1 teaspoon of salt.
  2. Cook on a medium-low heat for about 10 minutes, stirring occasionally, until the onion is softened and slightly caramelised.
  3. Add the tomato puree, stir, and cook for another 5 minutes.
  4. Add the vinegar, passata and sugar to the pan and cook on a medium heat, stirring occasionally, for about 10 minutes until the sauce thickens.
  5. You can now either blitz the tomato ketchup with a blender until smooth, or leave chunky. Transfer to a bowl for dipping.

For the vegan yoghurt dip

  1. Place the yoghurt in a bowl and grate in the peeled garlic clove. Add the salt and pepper then finely chop the chives and mix until well combined.

Serve the cooked Roarsomes on a platter with the tomato ketchup and garlic and chive yogurt dip and enjoy!

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