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Eating veggie » Recipes » Orange, Pepper and Prune Roast

Orange, Pepper and Prune Roast

Prep time 15 mins, cook time 50 mins

Serves 4

Dairy-Free, Suitable for Freezing

This recipes makes a fabulous centrepiece for your table.


  • 1 onion finely chopped
  • 1 tbsp olive oil
  • 3 cloves garlic crushed
  • 300g Quorn mince
  • 2 tbsp mild curry paste
  • 30g breadcrumbs
  • 3 drops almond essence
  • 50g toasted chopped hazelnuts
  • 250g ready to eat prunes
  • 4 free-range eggs (*or 1 tbsp gram flour mixed with 4 tbsp water)
  • 1 orange skin removed and finely sliced
  • 1 jar roasted red peppers
  • Salt and pepper to taste


  1. Preheat the oven to 180°C/gas mark 4. Line a loaf tin (20 cm x 12cm x 6cm) with greaseproof paper.
  2. Gently fry onions in olive oil for 5 minutes then add the garlic and mince and continue to cook for 10 minutes.
  3. Add the curry paste, breadcrumbs, almond essence, water, rosemary, half the prunes and hazelnuts, stir and remove from the heat. Allow to cool for 10 minutes then add the beaten eggs or gram flour mixture, stir and season with salt and pepper.
  4. Line the base of the loaf tin with sliced orange.
  5. Put half of the mixture into the tin then a layer of red peppers. Top up the tin with the remaining mince mixture.
  6. Then place a layer of the remaining prunes on top of the mixture. Cover the loaf with greaseproof paper and bake for 30-40 minutes.
  7. Carefully lift out the loaf, invert so that the orange slices are at the top and serve as a centre-piece.

Nutrition per serving

284.3 kcal














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