Skip to main content

Quorn Herb Stuffed Fillets

quorn herb stuffed fillets vegetarian recipe

These Quorn Herb Stuffed Fillets are great for light summer-time lunches or as an addition to a BBQ feast. They're low in saturated fat and high in protein too!

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 1 package of Quorn Fillets, thawed (Vegan, if preferred)

FOR THE HERB STUFFING

  • 1 bunch flat-leaf parsley
  • 1 bunch mint
  • 1 clove garlic (peeled and chopped)
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • Salt and pepper

FOR THE SALAD

  • 4-6 cooked, peeled beets
  • ½ cup cooked bulgur (or other preferred whole grain like barley or quinoa)
  • 2 cups baby spinach
  • Salt & pepper

Method

  1. Preheat the oven to 200C/ 400F/Gas mark 6.
  2. Blitz the herb stuffing ingredients in a blender or food processor, season with salt and pepper to taste.
  3. Cut along the Quorn Fillets lengthwise and fill with the herb stuffing.
  4. Place the Quorn Fillets and cooked beets on a baking sheet and drizzle with a little olive oil. Cook for 10-12 minutes or until golden.
  5. Mix the bulgur and baby spinach in a bowl. Serve on two plates topped with 1 stuffed Quorn Fillet and 2-3 baby beetroot each.

Did you know? This colourful dish includes beetroot which is an excellent source of folic acid and fibre.

Chefs tip

This recipe uses cooked bulger but you could also use grains such as barley or quinoa.

Recipe Inspiration

See all recipes

The nation has spoken

(107)

3 out of 5 stars

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.