Vegetarian and Vegan Recipes

Vegan Fish & Chips Sharing Platter

A British classic vegan style served with homemade French fries and three delicious dips make this tasty fakeaway tray perfect for sharing…or not!

Serves 2

55 mins

A Little Effort

1255 cals
(Per serving)


Made with Quorn Battered Fishless Fillets

Low in saturated fat
No soy


  • 200g Quorn Battered Fishless Fillets
  • 3-4 medium-sized potatoes
  • 2 sweet potatoes
  • 1 bag of salad
  • 100g pea shoots
  • Salt to season
  • For the curry mayonnaise dip:
  • 4 tablespoons vegan mayonnaise
  • 1-2 tsp curry
  • 1 tbsp agave syrup
  • Salt to season
  • For the Soy mayonnaise dip:
  • 2 tbsp Japanese soy
  • 100ml vegan mayonnaise
  • For the crème fraiche dip:
  • 100ml peas
  • 200ml vegan crème fraîche
  • A cup of flat leaf parsley
  • Salt & pepper to taste


  1. Set the oven to 250°C/480°F.
  2. Chop the potatoes and sweet potatoes into chips before drizzling with oil and seasoning. Place on the middle shelf of the oven for about 20 minutes.
  3. Prepare Quorn Fishless Fillets as directed on packaging.
  4. For the curry mayo, mix the ingredients together and season with salt to taste.
  5. For the soy mayo, boil the soy until half remains. Let cool, then mix with the vegan mayonnaise.
  6. For the crème fraiche dip, boil plenty of water in a saucepan. Pour in the peas and remove the saucepan from the stove. Let stand for 2 minutes.
  7. Pour off the water, blend the peas into a puree and mix with crème fraîche.
  8. Chop the parsley roughly and combine with the cream. Season with salt and pepper.
  9. Serve the Fishless Fillets with French fries, lettuce, pea shoots, salad and three dips on a platter/tray to share.

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