Spooky Roarsomes with Ghost Mash and Pumpkin Swede Purée

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.

Serves 2

45 mins

A Little Effort

544 cals
(Per serving)

23g of fat
(Per serving)

Vegan

Ingredients

  • 4 Quorn Roarsomes
  • 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

  1. 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.
  2. Meanwhile, mash 2-3 tbsp of vegan butter with a fork in a bowl, season with salt, peper and thyme.
  3. 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.
  4. 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.
  5. 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.
  6. Add the frozen peas to a pan and add enough water to cover the peas. Bring to the boil, and simmer for 3 minutes.
  7. 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.
  8. Plate up your spooky dino-scene with the Roarsomes, mash ghosts, swede pumpkins and peas. Splatter with creepy ketchup and enjoy!