Recipes
BBQ Teriyaki Quorn Fillets and Pineapple Buddha Bowl
Serves 4
40 mins
280 cals
(Per serving)
Made with Quorn Vegetarian Chicken Fillets
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
For the Soup…
- 2 frozen Quorn Vegetarian Fillets
- 1 corn on the cob
- 1.2 litres vegetable stock
- 1 garlic clove, crushed
- 1 small carrot, diced
- 75g fine egg noodles
- 25g spinach leaves
To serve…
- Flat leaf parsley, chopped
Method
For the soup...
- Remove the kernels from the corn on the cob and reserve for later. Cut the cob in half and place in a medium sized saucepan (this provides lots of flavour!).
- Add the stock, frozen Quorn Vegetarian Fillets, garlic and carrot. Bring to the boil, reduce to a simmer and simmer for 10 minutes.
- Remove the cob and discard.
- Remove the Quorn Vegetarian Fillets and shread using 2 forks. Place the shredded Vegetarian Fillets back into the pan.
- Gently crush the noodles to create short strands. Add to the pan and simmer for 5 minutes.
- Add the sweetcorn kernels and spinach leaves, simmer for 2 minutes.
To serve…
- Ladle into warmed serving bowls and garnish with flat leaf parsley.
Chefs tip
To give this soup an Asian spicy twist add a pinch of chilli flakes and a stick of lemongrass for an aromatic change.
Recipe Inspiration
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The nation has spoken
(1)
5 out of 5 stars
Kerry
5 out of 5 stars
A staple in my house! I make a big batch once a month and add any left over vegetables I have in the fridge. I add sesame oil and soy sauce too!
Response from Quorn
We are glad to learn that it's a staple in your house. Keep it up.
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