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Quorn Pieces in Coconut Sauce with Fresh Vegetables

Meal prep idea of Quorn Pieces on top of asparagus, spinach, courgette and red cabbage, topped with chopped spring onion

Prepare your week's meal in advance with this tasty vegetarian meal prep recipe. Assemble 4 separate containers with Quorn Pieces in a creamed coconut sauce and add a side of fresh vegetables. Ready in just 25 minutes.

Serves 4

25 mins


235 cals
(Per serving)

16g of fat

11 g fibre
(Per serving)

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

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 300g Quorn Pieces
  • 1 medium spring onion
  • 1 carrot
  • 8 asparagus
  • 8 cherry tomatoes
  • 100g petite peas
  • 1 courgette
  • 1/4 of a red cabbage
  • Pinch of salt and pepper
  • 5 tbsp of extra virgin olive oil
  • 20g of creamed coconut
  • 1 tbsp. of chia seeds


  1. Heat the olive oil in a pan at medium-heat.
  2. Add creamed coconut, 3/4 spring onion and chopped carrots.
  3. When the onions and carrots are soft and golden, add the Quorn Pieces and cook for 10 minutes.
  4. In a separate pot, boil the asparagus, courgette and petite peas.
  5. Chop the red cabbage and cut the cherry tomatoes in half.
  6. Once the Quorn Pieces are cooked, place all the ingredients together in 4 separate containers.
  7. Serve with extra virgin olive oil, chia seeds, salt & pepper and the remaining chopped spring onion.

Chefs tip

This recipe is a great one to use up any veggies you have lying around the kitchen.

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