Recipes
Brazilian Vegetarian Salad Recipe with Quorn Fillets
Serves 4
15 mins
269 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 Fillets, defrosted
- 4 slices Quorn Smoky Ham Free Slices
For barbecue Sauce:
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 75g brown sugar
- 3 tbsp vegetarian Worcestershire sauce
- 3 tbsp cider vinegar
- 1 tsp freshly chopped rosemary
- 50g reduced fat cheddar cheese, grated
Method
- Pre-heat the oven to 200°C/375°F/gas mark 6
- To make the barbecue sauce, pre-heat the oil and cook the onions for 5-6 minutes or until the onions are soft add the garlic
- Add the tomatoes, tomato puree, sugar, Worcestershire sauce, vinegar and rosemary and gently simmer for 8-10 minutes until the mixture has thickened slightly
- Whilst this is simmering, slice each of the Quorn Vegan Smoky Ham Free Slices into 2 or 3 strips then layer 2 – 3 strips over each Quorn Fillet. Brush the fillets with a little oil and cook in the oven for 10 minutes
- Pour the barbecue sauce over the fillets and sprinkle with the grated cheese, then pop the tray back in the oven and bake for 5-10 minutes or until the cheese is melted
Recipe Inspiration
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5 out of 5 stars
Karina
5 out of 5 stars
Quick, easy and VERY tasty!! I forgot to defrost so cooked for 15 minutes pre-topping with the sauce and cheese, a baked for a further 15 minutes after adding the topping!
