Quorn Vegan Katsu Fillets Curry with Lime & Coriander Rice
Dine in style with our crispy panko-style Quorn Vegan Fillets with a spicy Katsu curry sauce.
Simply oven-bake in their ready-to-bake tray and serve with a vibrant fresh edamame bean salad & fragrant coriander rice. Squeeze over the generous sachet of Katsu curry sauce, add fresh lime wedges and a scattering of coconut shavings for the perfect mid-week Fakeaway at home for two!
Serves 2
35 mins
Easy
562 cals
(Per serving)
16.7 g fat
Vegan
Made with Quorn Vegan Katsu Fillets
High in protein
Low in saturated fat
High in fibre
Ingredients
- 2 Quorn Vegan Katsu Fillets
- 100g jasmine rice
- ½ tsp ground coriander
- 2 spring onions, finely sliced
- 1 lime, juice only
- 1 tbsp coriander leaves, chopped
- 100g edamame beans, cooked
- ½ carrot, sliced into matchsticks
- ¼ red pepper, sliced into matchsticks
- 25g sugar snap peas, sliced
- 2 radishes, sliced
- 1 garlic clove, crushed
- 1 lime, juice only
- Lime wedges
- Fresh coriander leaves
- Coconut shavings (optional)
Method
- Cook the Quorn Katsu Fillets in their oven ready tray and as per pack instructions. Warm the Katsu sauce sachet during the last 5 minutes of cooking time.
- Cook the rice as per pack instructions adding the ground coriander to the cooking water.
- Drain the rice and add the sliced spring onions, lime juice and chopped coriander leaves. Set to one side.
- For the edamame bean salad, place the prepared ingredients into a bowl and mix well to combine. Set to one side.
- To serve, divide the lime and coriander rice between two warmed serving bowls.
- Add half of the edamame bean salad to each bowl.
- Slice the Quorn Fillets and place on top of the rice and salad.
- Drizzle over the warmed Katsu sauce and garnish with lime wedges, coriander leaves, coconut shavings and enjoy!
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