Quorn Vegan Cajun Wings Sharing Platter

This is the perfect veggie sharing platter! Spicy Quorn Cajun Vegan Wings, creamy Creole potato salad and a duo of dips - one hot and spicy the other sweet and smoky. Serve up our delicious Quorn Cajun Vegan Sharing Platter as a mid-week treat for two or simply double the recipe and share with friends.

Serves 2

20 mins

A Little Effort

585 cals
(Per serving)

17.2 g fat

Made with Quorn Vegan Cajun Wings

High in protein
Low in saturated fat
High in fibre


  • 6 Quorn Cajun Wings
  • For the Creole potato salad
  • 100g miniature potatoes
  • 1 egg
  • ½ tsp smoked paprika
  • ½ tsp mixed dried herbs
  • Pinch cayenne pepper
  • ½ lime, juice only
  • 1 tsp coriander, chopped
  • For the smoky rice
  • 100g red rice
  • ½ tbsp smoked paprika
  • ¼ tsp smoked garlic granules
  • 50g cooked black beans
  • 50g sweetcorn
  • 1 tbsp coriander, chopped
  • For the baby corn ‘ribs’
  • 4 baby corn
  • ½ tsp smoked paprika
  • ½ tsp mixed dried herbs
  • Pinch cayenne pepper
  • ½ lime, juice only
  • For the honey and smoked garlic dip
  • 1 tbsp honey
  • 1 tsp rice wine vinegar
  • ¼ tsp smoked garlic granules
  • 1 tsp coriander leaves
  • For the bang bang sauce
  • 1 tbsp reduced fat mayonnaise
  • ½ tsp Sriracha sauce
  • ½ tsp sweet chilli sauce
  • To serve
  • Lime wedges
  • Coriander leaves
  • Red chilli, chopped


For the creole potato salad

  1. Place the potatoes and egg into a small saucepan. Cover with water, place over a high heat and boil for 15 minutes. Remove from the heat and plunge the egg and potatoes into cold water to cool.
  2. Slice the potatoes in half and place into a bowl. Remove the shell from the egg and grate into the bowl.
  3. Add the remaining potato salad ingredients and mix well. Set to one side.

For the smoky rice

  1. Cook the red rice as per pack instructions. Drain and add the remaining ingredients. Mix well and set to one side.

For the baby corn ‘ribs’

  1. Heat a griddle pan over a high heat. Add the baby corn and char on all sides.
  2. Mix the spices in a small bowl.
  3. Squeeze the lime juice over the charred baby corn and scatter over the spice mix.

For the honey and smoked garlic dip

  1. Mix all of the dip ingredients in a small bowl and spoon into a dipping serving bowl.

To serve

  1. Cook the Quorn Cajun Wings as per pack instructions.
  2. Arrange the Quorn Cajun Wings on a sharing platter, spoon the creole potato salad into a bowl and add to the platter.
  3. Spoon the smoky rice into a bowl and place on the platter.
  4. Add the baby corn ‘ribs’ and dip bowls. Garnish with lime wedges, coriander leaves and red chilli.

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