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
Ingredients
- 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
Method
For the creole potato salad
- 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.
- Slice the potatoes in half and place into a bowl. Remove the shell from the egg and grate into the bowl.
- Add the remaining potato salad ingredients and mix well. Set to one side.
For the smoky rice
- 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’
- Heat a griddle pan over a high heat. Add the baby corn and char on all sides.
- Mix the spices in a small bowl.
- Squeeze the lime juice over the charred baby corn and scatter over the spice mix.
For the honey and smoked garlic dip
- Mix all of the dip ingredients in a small bowl and spoon into a dipping serving bowl.
To serve
- Cook the Quorn Cajun Wings as per pack instructions.
- Arrange the Quorn Cajun Wings on a sharing platter, spoon the creole potato salad into a bowl and add to the platter.
- Spoon the smoky rice into a bowl and place on the platter.
- Add the baby corn ‘ribs’ and dip bowls. Garnish with lime wedges, coriander leaves and red chilli.
Recipe Inspiration
See all recipes
The nation has spoken
Rate & review
Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.
