Vegetarian and Vegan Recipes

Asian-style Vegan Skewers

Vegan Fillets skewers with red onions, seasoned with a Chinese spice mix and served with a fresh coleslaw salad drizzled with a ginger and sesame dressing.

Serves 4

55 mins


511 cals
(Per serving)


Made with Quorn Vegan Fillets

High in protein
High in fibre
Low in saturated fat


  • 2 Quorn Vegan Fillets
  • 30ml hoisin sauce
  • ¼ tablespoon of Chinese spice mix
  • 60g red onion
  • 20ml of olive oil
  • ½ tablespoon lime juice
  • ¼ tablespoon vegan soy sauce
  • ¼ tsp of maple syrup
  • ½ tbsp ginger, finely grated
  • ¼ tsp sesame oil
  • 1 clove of garlic
  • 10g Pak Choi, minced
  • 250g red cabbage, sliced
  • 10g of carrots, donated
  • 10g of mini cucumbers. slivered
  • 10g spring onion, donated
  • 10g almond sticks, roasted
  • Lime slices to serve


  1. For the skewers, preheat the oven to 200°C and heat a grill pan.
  2. Mix the hoisin sauce with the Chinese spice mixture and marinate each fillet in the sauce, then fry for 2 minutes each side in the hot grill pan.
  3. Quarter the red onion and cut the grilled Quorn Vegan Fillets into three pieces each. Thread these three pieces, separated by a piece of onion, onto a wooden spit. Roast for eight minutes in the oven.
  4. For the dressing, puree the olive oil, lime juice, soy sauce, maple syrup, ginger, sesame oil and garlic until everything is smooth.
  5. For the coleslaw mix Pak Choi, red cabbage, carrots, cucumbers, spring onions and almonds.
  6. Serve the skewers with the coleslaw, dressing and lime slices.

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