Vegetarian and Vegan Recipes

Vegan Fish & Chips Sandwich

With family friendly flavours, you can serve this delicious vegan fish and chips sandwich for lunch or dinner.

Serves 4

35 mins


568 cals
(Per serving)

16.9 g of fat


Made with Quorn Battered Fishless Fillets

Low in saturated fat
No soy


  • 4 Quorn Battered Fishless Fillets
  • 150g frozen chips
  • 100g white cabbage, finely shredded
  • 1 carrot, grated
  • 2 tbsp finely chopped fresh parsley
  • 3 tbsp apple cider vinegar
  • 1 tbsp agave nectar or other vegan honey alternative
  • 1 tbsp grainy mustard
  • 1 garlic clove, minced
  • 1/2 tsp each salt and pepper
  • 30g vegan mayonnaise
  • 4 ciabatta buns, split


  1. Prepare the Quorn Battered Fishless Fillets and the frozen chips in the oven according to package directions.
  2. Meanwhile, toss together the cabbage, carrots, parsley, vinegar, honey, mustard, garlic, salt and pepper. Let stand for 5-10 minutes for the flavours to marry.
  3. Spread the vegan mayonnaise on each bun. Top with a fillet, some coleslaw and the chips. Serve with the remaining coleslaw.

Chefs tip

For speedy preparation, used bagged coleslaw mix or pre-shredded cabbage.

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