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.
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.
- 4 Quorn Meat Free Chicken Fillets, defrosted
- 100ml BBQ sauce
- 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)
- 4 brioche bread buns
- Hand shred the Quorn Meat Free Chicken Fillets and mix with the BBQ sauce. Leave to marinate for 30 minutes
- Mix together all the coleslaw ingredients and season to taste, chill until required
- 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
- 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.