Although I am a meat-eater, I am always open to trying out veggie options of meat; I do really like vegetarian sausages and have enjoyed the odd veggie burger in the past. Quorn have a vast range of meat-free options and I’ve been amazed that they have tasted so much like the real thing, a lot of the time I wouldn’t have been able to tell the difference between the meat and the Quorn!

National Vegetarian Week is coming up next month from May 16th – 22nd and I’ve decided to try out some vegetarian recipes during the week to see if I could possibly be persuaded to cut back on my meat consumption a little bit.

 

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I’ve had a look on the Quorn website and there are so many different recipes for all of their products, some of them I would have never thought of trying myself and the one that immediately caught my eye was the Pulled Quorn and BBQ Sauce buns. This is something that I would usually have but with either pork or chicken, so I would be really interested to see how it compared.

Ingredients

  • 4 Quorn Meat Free Chicken Fillets, defrosted
  • 100ml BBQ sauce
  • Coleslaw
  • 75g white cabbage, finely shredded
  • 75g red cabbage, finely shredded
  • 75g carrots, grated
  • 50g red onion, finely chopped
  • 2tbsp mayonnaise, low fat variety or natural yoghurt
  • ½ tsp Dijon mustard (optional)
  • Seasoning
  • 4 brioche bread buns

Method

  1. Hand shred the Quorn Meat Free Chicken Fillets and mix with the BBQ sauce. Leave to marinate for 30 minutes
  2. Mix together all the coleslaw ingredients and season to taste, chill until required
  3. Tip the shredded Quorn Meat Free Chicken Fillets in the BBQ sauce onto a baking tray and bake in the oven for 15 minutes at 180C/Gas Mark 4 or until core temperature is reached
  4. Divide the coleslaw between the buns and fill with the Pulled Quorn

For more information on eating Quorn as a source of protein, have a look at the Mycoprotein Information site.

This post has been written in collaboration with Quorn. The recipe is property of Quorn.