Quorn Vegan Katsu Fillets
NEW Quorn Vegan Chicken Katsu Fillets are simply mouth-watering!
Conveniently served in a ready to bake tray for fuss-free mealtimes, our delicious Quorn vegan chicken fillets are coated in a delicate panko style crumb.
Simply oven bake from chilled in 20 minutes until golden brown then pour over the deliciously coconutty Katsu curry sauce for the ultimate mid-week Fakeaway at home.
Serve our tasty Vegan Katsu Fillets with a side of veggies and rice for the perfect mid-week treat for two.
182 cals
(Per 100g)
8.6g of fat
Vegan
Chilled
Product information
Pack size: 280g (chilled, featured)
Katsu Fillet [Mycoprotein (57%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Rapeseed Oil, Natural Flavouring, Pea Fibre, Wheat Gluten, Potato Protein, Pea Protein, Spices (1.2%) (Fenugreek, Cumin, Turmeric, Fennel, Ginger, Cayenne Chilli, Coriander), Maize Starch, Sugar, Stabiliser: Carrageenan; Yeast, Salt, Garlic Powder, Onion Powder, Yeast Extract, Dextrose, Raising Agent: Baking Powder; Flour Treatment Agent: Ascorbic Acid; Coriander Extract], Katsu Sauce (28%) [Water, Coconut Milk (contains Coconut Extract, Water), Onion Purée, Sugar, Cornflour, Rapeseed Oil, Apple Juice Concentrate, Salt, Garlic Purée, Ground Spices (1.9%) (Turmeric, Cumin, Coriander, Ginger, White Pepper, Fenugreek, Lovage), Ginger Purée, Carrot Concentrate, Mushroom Extract Powder, Parsnip Powder, Garlic Powder].
For allergens, including cereals containing gluten, see ingredients in bold.
Chilled
| Typical values | Per 100g |
|---|---|
| Energy | 760kJ/182kcal |
| Fat | 8.6g |
| of which saturates | 1.2g |
| Carbohydrate | 13g |
| of which sugars | 1.3g |
| Fibre | 6.3g |
| Protein | 10g |
| Salt | 1.1g |
Chilled
OVEN 20 MIN
Preheat oven and baking tray to 220°C/ Fan 200°C/ Gas 7.
Remove sleeve and film lid, keeping fillets in foil tray. Remove sauce sachet and set to one side.
Place foil tray on the preheated baking tray in the centre of the oven. Cook for 20 minutes.
Place sauce sachet in boiling water for the last 5 minutes of cooking.
All appliances vary, these are guidelines only. Check product is piping hot before serving.
We do not claim to have the definitive answer to what is healthy but we focus on providing people with a wide range of food choices that suit how they live, how they prepare food and how they approach health.
Quorn mycoprotein, an ingredient in all Quorn products, is a nutritious protein that can form part of a healthy, balanced and varied diet. It is high in protein, high in fibre, low in saturated fat and contains no cholesterol. This high-quality protein contains all nine essential amino acids which are not produced in the body and must be obtained through the food we eat. Quorn mycoprotein contains a variety of vitamins and minerals, it is a source of riboflavin and is high in choline, folate, manganese, phosphorus and zinc.
According to the UK’s Nutrient Profiling Model (Food Standards Agency, 2004/5), 90% of Quorn’s global portfolio is considered non-HFSS or healthier choices. HFSS foods are those which are high in fat, salt and saturated fat. You can find out more about this here.
Quorn is perfectly safe to reheat, so long as it has been kept nice and cool in the fridge and is eaten within 48 hours. Please ensure that the food is piping hot throughout before serving and remember, don’t reheat more than once.
Once cooked, if you have any Quorn leftovers these can be stored in the fridge. Simply make sure they're cool, then cover and refrigerate. We would advise that you use your leftovers within 48 hours and when reheating, ensure the food is piping hot throughout before serving. Remember, don’t reheat more than once.
Recipe inspiration
Cook up a storm with our tasty recipes. They’re delicious and are kind to the planet’s resources too. Win Win.
See all recipes
We’re still doing the maths on this one…
We’re working on carbon footprints for more of our products, and hope to have a figure for this one soon, so that you can understand the carbon emissions for farm to fork.
Find out moreWe're working on it
