Hunters Style Fillets
Quorn fillets, BBQ tomato sauce, melting cheese
Ingredients
• 580g (10) Quorn vegan fillets
• 200g BBQ sauce
• 100g vegan grated cheese
For the Hunters sauce
• 15ml vegetable oil
• 300g onions
• 10g garlic
• 5g smoked paprika
• 600g tinned tomatoes
• 25g tomato puree
• 5g sugar
• 50g fresh parsley
Preparation
Peel & dice onion
Peel & crush garlic
Wash & chop parsley
Method
10 Portions flakes
• For the sauce, heat the oil in a pan and sauté the onion for 3-4 minutes, add the garlic and paprika cook for another minute
• Add tomatoes, tomato puree and sugar. Bring to the boil, cover, and simmer for 15 minutes.
• Brush Quorn fillets on both sides with the BBQ sauce, top with cheese. Place on a lined tray and cook for 13-15 minutes at 200C until core temperature is reached and the cheese is melting
• Add the parsley to the sauce, season to taste and blend to a smooth sauce with a stick blender.
• To serve, place a spoonful of sauce on each plate and top with the BBQ fillet
Chefs Tip – Use and RTU pizza topping sauce if preferred
Tandoori Fillets, cool Raita with Sunshine Vegetable Rice
10 Portions flakes
Quorn vegan fillets marinated in tandoori spices & yoghurt, sunshine turmeric rice, peas
Carrots and peppers
flakes Ingredients
• 580 (10) Quorn vegan fillets
For the marinade
• 200ml vegan yoghurt
• 10ml lemon juice
• 45g tandoori spice mix
• 10g garlic puree
For the cucumber Raita
• 100ml natural yoghurt
• 15ml mint sauce
• 100g cucumber
For the sunshine rice
15ml vegetable oil
10g turmeric
350g rice
750g vegetable stock
100g peas
200g carrots
200g red pepper
Preparation
Defrost fillets
Wash, peel, deseed & finely dice cucumber
Peel & cut into 1cm dice
Wash & cut into 1cm dice
Method
• Mix marinade ingredients. Tear each fillet into 4 rough pieces and stir into the marinade. Leave to marinade for 20-30 minutes. Bake at 200C for 13-15 minutes or until core temperature is reached.
• To make the raita, combine all the ingredients together.
• To make the rice, heat the oil in a large pan, stir in the turmeric and rice and stir for 1 minute.
Add stock, peas, carrots and pepper. Bring to the boil, cover, reduce the heat and simmer for 12-14 minutes until the rice is soft and the stock has been adsorbed
• To serve, divide the rice between 10 bowls, top with tandoori fillets and drizzle with raita
Chefs Tip – this can also be made using Quorn pieces. Works well in a wrap or pitta bread as a handheld snack
Royal Coronation Wraps
Mildly spiced Quorn fillets, soft flour tortilla, crunchy lettuce, apple & apricots
10 Portions flakes
500g Quorn balsamic vi chilli
Ingredients
• 580g (10) Quorn vegan fillets
• 15ml medium curry paste
• 50g vegan mayonnaise
• 50g vegan yoghurt
• 15ml apricot jam
• 40g dried apricots
• 100g apple
• 10 wraps
• 50g lettuce
Preparation
Defrost Quorn fillets & slice
Finely dice apricots
Wash & finely dice apple
Wash & shred lettuce
Method
• Mix the sliced fillets with the curry paste and leave to marinate for 20-30 minutes. Cook at 180C for 12-15 minutes or until core temperature is reached. Leave to cool
• Combine mayonnaise, yoghurt and jam in a large bowl. Stir in apricots, apple and cooled Quorn fillets.
• Divide the mixture between the wraps, top with the lettuce and roll up. Serve chilled
Chefs Tip – can also be used as a baguette filling
Try adding sultanas with the apricots
Jerk Wrap with Fruity slaw
Quorn vegan fillets marinated in jerk, lime & ginger,, soft flour tortilla, crunchy lettuce, fruity slaw with apricots & sweetcorn,
10 Portions flakes
500g Quorn Vega
Ingredients
• 580g (10) Quorn vegan fillets
For the marinade
• 60ml jerk sauce
• 1 lime
• 10g ginger puree
For the fruity slaw
• 300g white cabbage
• 120g carrots
• 150g dried apricots
• 150g sweetcorn
To serve
50g vegan mayonnaise
50g iceberg lettuce
10 wraps
Preparation
Defrost fillets & slice
Zest & juice lime
Thinly slice cabbage
Wash & grate carrots
Chop apricots
Wash & shred lettuce
Method
• Combine marinade ingredients, pour over the sliced fillets and marinate for 20-30 minutes. Bake at 180C for 13-15 minutes or until core temperature is reached
• Combine the fruity slaw ingredients. Season to taste
• Spread mayonnaise over each wrap, top with lettuce, fruity slaw and fillets.
• Roll up and serve warm, alternatively cool the fillets before filling the wraps and serve cold
Chefs Tip – Great serve in crispy tacos or pitta bread
BBQ Pulled Quorn Burger
Pulled Quorn fillet, BBQ sauce, burger bun, pink slaw
• 500g Quorn Vegan
• 70ml
Ingredients
• 10 Quorn vegan fillets
• BBQ sauce
For the coleslaw
• 150g white cabbage
• 150g red cabbage
• 150g carrots
• 50ml vegan mayonnaise or vegan yoghurt
• 5ml lemon juice
• 100g lettuce
• 10 burger buns
10 Portions flakes
Preparation
Defrost fillets
Finely shred white & red cabbage
Wash & grate carrots
Wash & shred lettuce
Split & toast the buns
Method
• Place the fillets into a large mixer with the beater attachment and mix for 1.5-2 minutes on a low speed until the fillets are shredded. Mix with the BBQ sauce and leave to marinate for 2030 minutes.
• Bake shredded fillets at 180C for 13-15 minutes until core temperature is reached
• Mix together coleslaw ingredients and season to taste.
• To build the burger, place the lettuce on the base of the bun, followed by coleslaw and top with the BBQ pulled Quorn
Chefs Tip – this also works well served in wraps or tacos
Piri Piri Fillets with Rainbow slaw & corn on
the cob
10 Portions flakes
Quorn vegan fillets, piri piri sauce, warm pitta, carrot & red cabbage slaw, salad leaves, min corn on the cob
70ml balsamic v chilli
Ingredients
• 580g (10) Quorn vegan fillets
• 300ml medium piri piri sauce
For the slaw
• 50ml vegan mayonnaise
• 50ml vegan yoghurt
• 5g wholegrain or Dijon mustard
• 10ml lemon juice
• 150g red cabbage
• 150g carrots
• 75g red onion
To serve
• 10 pitta breads
• 100g iceberg lettuce
• 400g tomatoes
• 100g cucumber
• 10 mini corn on the cobs
• 15g dairy free butter
Preparation
Defrost fillets & slice each into 6
Thinly slice cabbage
Grate carrots
Thinly slice onion
Wash & shred lettuce
Wash & slice tomatoes & cucumber
Remove husk & silk from corns
Melt butter
Method
• Marinate the fillet strips in a bowl with the piri piri sauce for 20-30 minutes. Bake at 180C on a lined baking tray for 13-15 minutes or until core temperature is reached
• For the slaw, mix mayonnaise, yoghurt, mustard and lemon juice in a large bowl. Add the slaw vegetables and stir well to combine.
• Place corns into boiling water and simmer for 5-6 minutes until tender. Drain and brush with melted vegan butter
• Warm and split pitta breads. Fill with Quorn fillet strips, lettuce, tomatoes and cucumber. Serve coleslaw and corn on the cob on the side
Chefs Tip – can also be served on an open flatbread or in a wrap Use olive oil instead of vegan butter
