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Creamy Quorn Vegetarian Fillet Bake

Cream Quorn Vegetarian Fillet Bake served in a white dish.

Our Creamy Quorn Vegetarian Fillet Bake is easy, low-cost, and guaranteed to become a firm favourite. This meat-free recipe will feed the family for less than a fiver. With it's rich and creamy tomato and mushroom sauce, paired with Quorn Vegetarian Fillets, you'll have everyone queueing up for seconds.

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 1 312g pack Quorn Fillets, defrosted
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ½ tsp cracked black pepper
  • 2 tsp mild chilli powder
  • 2 cloves of garlic, grated
  • 2 tsp dried Italian herbs
  • 1 red onion, diced
  • 175g chestnut mushrooms, sliced
  • 330g cherry tomatoes
  • 1 tsp chilli flakes
  • 500ml vegetable stock
  • 2 tbsp plain yoghurt
  • 1 tbsp chopped parsley
  • Optional serving suggestions:
  • 200g kale
  • 600g new potatoes


  1. Preheat the oven to 180c fan / 200c conventional.
  2. Combine 1 tbsp olive oil, salt, pepper, chilli powder, garlic and dried Italian style herbs and drizzle this over the defrosted Quorn Fillets. Cover and set aside to marinade.
  3. Heat the remaining olive oil in a pan and sweat the onion and mushrooms until softened. Add in the cherry tomatoes and chilli flakes and cook for a couple of minutes, until the tomatoes start to blister.
  4. Pour over the vegetable stock and bring to a simmer. Add the marinated Quorn Fillets into the pan and transfer to the oven for 20-25 minutes until the stock has reduced into a rich sauce.
  5. Remove from the oven and allow to cool a little, before stirring through the plain yoghurt. Garnish with chopped parsley and serve with crispy oven roasted new potatoes and steamed kale (optional).


To make the steamed kale:

  1. Pick the kale leaves, discarding the stalks and rinse under cold water.
  2. Season the kale with salt and pepper.
  3. Bring a medium saucepan of water to the boil. And place a steamer pan or sieve over the top, add the kale and steam for 4-5 minutes, or until cooked through.
  4. Serve alongside the creamy Quorn Fillet bake.

To make the oven roasted new potatoes:

  1. Preheat the oven to 180c fan / 200c conventional oven.
  2. Halve the new potatoes and spread them across a roasting tray. Drizzle with 2 tbsp olive oil and a pinch of salt and pepper and give the tray a shake to ensure the potatoes are evenly dressed.
  3. Roast the potatoes in the oven for 30-35 minutes, until golden and starting to wrinkle and crisp up with fluffy centres

Calculations based on average cost of ingredients purchased from Sainsbury’s, Tesco, Asda and Morrisons, correct as of 5th July 2022. Prices may vary.

Creamy Quorn Vegetarian Fillet Bake

This Creamy Vegetarian Fillet Bake made with Quorn Vegetarian Fillets is easy to make, super tasty and will feed the family for less than a fiver. Watch here to recreate this delicious family dinner winner. Watch Now

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The nation has spoken


4 out of 5 stars


5 out of 5 stars

Best recipe I've made all week - so delicious, thank you Quorn!


5 out of 5 stars

Delicious, I agree with the other reviews though it doesn’t need that much water!


5 out of 5 stars

What a tasty dish. Will definitely make again. Read other reviews and made a few tweaks. I used 400mls of "chicken" stock, peppers instead of mushrooms & garlic powder as I had no fresh cloves. I thickened the sauce at the end with some thickening granules and served with rice. Even my meat eating hubby enjoyed it.


5 out of 5 stars

Oh my goodness this tasted delicious! Wish I’d read the other feedback before I started though as I agree 800mls of stock was way too much. Thickened it up with a bit of tomato purée though and tasted great!

Response from Quorn

Thanks for your feedback on this recipe, we've reviewed the ingredients and reduced the stock needed :)

Jim B

5 out of 5 stars

Amazing dish, definitely going to be a new favourite, I also added a red pepper to ours the second time and peeled the tomatoes, worked very nicely. Quorn clearly need to listen to their customers and amend this recipe though because as with everyone else I’m also going to say 800ml of stock is Way too much, I had to pour a load down the sink before adding the yoghurt since everything was swimming in a pool of stock. I used 500ml the second time and it still didn’t quite reduce down enough, I added a tablespoon of sieved white flour to thicken the sauce. Flavour wise though, fantastic, even the hassle of dealing with excess stock won’t make it four stars

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