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BBQ Pulled Quorn and Pink Coleslaw

BBQ Pulled Quorn and Pink Coleslaw

Following a successful Quorn Bloggers’ Event in May, we managed to convert carnivornes and vegetarians alike to the healthy protein benefits of Quorn through an informative cooking session at the Underground Cookery School. Cooking up a storm, the bloggers were introduced to the versatility, ease and speed at which Quorn products can be turned into a delicious meal, which included a Quorn Meat Free Chicken Thai Green Curry and the immensely popular BBQ Pulled Quorn.

Want to give it a go yourself? You can find the Thai Green Curry recipe here and the BBQ Pulled Quorn below. Enjoy!

Serves: 10 


Quantity        Ingredient

10                  Quorn Meat Free Chicken Fillets, defrosted

200ml            BBQ sauce


150g              white cabbage, finely shredded

150g              red cabbage, finely shredded

150g              carrots, grated

100g              red onion, finely chopped

4tbsp             mayonnaise, low fat variety or natural yoghurt

1tsp               Dijon mustard (optional)


10                  bread buns


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 Quorn 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