Roarsomes, pumpkins and ghosts oh my! Jump into the festive spirit by creating a spooky dinosaur scene. Get creative with Quorn Roarsomes, ghostly mash and pumpkin-shaped swede purée. The perfect vegan dinner for children (and big kids) this Halloween.
300g peeled potatoes, peeled and cut into 2-inch pieces
150-200g carrots, peeled and cut into 1cm slices
200g swede, peeled and cut into 1cm cubes
50g vegan spread
160g frozen garden peas
1 tsp black seseame seeds
½ tsp thyme
Salt and pepper to taste
Ketchup, to serve
Method
Simmer the carrots and swede over a medium-high heat for 30 mins until the swede is fork tender. Drain well and return to the pan.
Meanwhile, mash 2-3 tbsp of vegan butter with a fork in a bowl, season with salt, peper and thyme.
Blitz the carrot and swede with a hand blender to a smooth mash. Stir in the vegan butter and transfer into a piping bag. Pipe a few pumpkin balls, top with a sprig on thyme to create the stalks.
For the mash, place the potato pieces into a pan of water. Bring to the boil and boil for 15-20 minutes until fork tender. Drain, then mash with 2 tbsp of the vegan spread. Season with salt and pepper to taste.
Meanwhile, preheat oven to 220°C/Fan 200°C/Gas 7. Place the Roarsomes on a baking tray and cook for 14-16 minutes until crispy.
Add the frozen peas to a pan and add enough water to cover the peas. Bring to the boil, and simmer for 3 minutes.
Transfer the mash to a clean piping bag. Pipe the potatoes into 2 1/2- to 3-inch-high pointed mounds to form the ghosts. Garnish each ghost with 2 black sesame seeds to create the eyes.
Plate up your spooky dino-scene with the Roarsomes, mash ghosts, swede pumpkins and peas. Splatter with creepy ketchup and enjoy!
Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.
