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


562 cals
(Per serving)

16.7 g fat


Made with Quorn Vegan Katsu Fillets

High in protein
Low in saturated fat
High in fibre


  • 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)


  1. 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.
  2. Cook the rice as per pack instructions adding the ground coriander to the cooking water.
  3. Drain the rice and add the sliced spring onions, lime juice and chopped coriander leaves. Set to one side.
  4. For the edamame bean salad, place the prepared ingredients into a bowl and mix well to combine. Set to one side.
  5. To serve, divide the lime and coriander rice between two warmed serving bowls.
  6. Add half of the edamame bean salad to each bowl.
  7. Slice the Quorn Fillets and place on top of the rice and salad.
  8. Drizzle over the warmed Katsu sauce and garnish with lime wedges, coriander leaves, coconut shavings and enjoy!

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