Recipes
Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Fillets
Serves 4
70 mins
573 cals
(Per serving)
Made with Quorn Vegetarian Chicken Fillets
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
No Artificial Ingredients
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Ingredients
- 4 Quorn Vegetarian Fillets, defrosted
- 100ml BBQ sauce
- 4 brioche bread buns
For the coleslaw:
- 75g white cabbage, finely shredded
- 75g red cabbage, finely shredded
- 75g carrots, grated
- 50g red onion, finely chopped
- 2 tbsp mayonnaise, low fat variety or natural yoghurt
- ½ tsp Dijon mustard (optional)
Method
- Hand shred the Quorn 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 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
Did you know? This crunchy slaw is made from cabbage which is packed with nutrients such as vitamin K.
Chefs tip
Low fat mayo or natural yoghurt also works great in this recipe. You could also swap the brioche buns for wholemeal rolls to contribute towards your daily fibre intake!
Recipe Inspiration
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The nation has spoken
(112)
5 out of 5 stars
Logan
5 out of 5 stars
This is delicious! And so easy to make. Everyone, even the carnivores in my family, requests this when they come over. Thank you!
Ruth Kennedy
5 out of 5 stars
Love how versatile, low fat and healthy Quorn is.
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