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Quorn Vegetarian Chicken Tikka Baguette with Mango Chutney

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Half of a Quorn Vegetarian Chicken Tikka Baguette Sandwich with the filling visible topped with red onions.

You won’t be able to resist this Vegetarian Chicken Tikka Baguette for a quick and easy lunch at home. We’ve used Quorn Pieces to make this delicious sandwich filler for an Indian inspired lunch – this really is the ultimate lunchtime sandwich!

We’d recommend serving up on a sourdough baguette, but use whatever bread you have, layer in lettuce and our spicy Quorn vegetarian chicken tikka sandwich filling, with a side of crunchy street food salad and sweet mango chutney yoghurt.

Trust us, you’ll make this again and again!

Lunch Recipe Ideas Weeknight Dinner Recipes Vegetarian Recipes Quorn Chicken Pieces & Fillets Recipes

Serves 2

20 mins

Easy

442 cals
(Per serving)

9.5g of fat
(Per serving)

8.5 g fibre
(Per serving)

20.8 g protein
(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

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

  • For the Quorn Tikka ‘Chicken’ pieces:

  • 100g Frozen Quorn Pieces

  • 1 tbsp. reduced fat mayonnaise

  • 1 tbsp. lemon juice

  • ½ tbsp. tikka paste

  • For the street food chopped salad:

  • ¼ cucumber, small dice

  • 1 large tomato, de-seeded and small dice

  • 25g pomegranate seeds

  • ½ yellow pepper, small dice

  • A handful of coriander leaves

  • ½ lime, juice only

  • 15g bombay mix

  • For the mango chutney yoghurt:

  • 1 ½ tbsp. low fat natural yoghurt

  • ½ tbsp. mango chutney

  • For the sandwich:

  • ½ a baguette

  • 2 leaves iceberg lettuce

  • ¼ red onion, finely sliced

  • Coriander leaves to garnish

  • To serve:

  • A handful of mini poppadoms

Method

For the Quorn BBQ ‘Chicken’:

  1. Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
  2. Line a baking tray with baking paper, place the frozen Quorn Pieces into the baking tray and cook in a pre-heated oven for 10 minutes. Remove and allow to cool.
  3. Place the mayonnaise, lemon juice and tikka paste into a bowl and mix well. Add the cooked Quorn Pieces and mix lightly to coat. Set to one side.

For the street food chopped salad:

  1. Place all of the salad ingredients into a bowl and mix to combine. Set aside.

For the mango chutney yoghurt:

  1. Mix the yoghurt and mango chutney in a small bowl. Set aside.

For the sandwich:

  1. Slice the baguette in half. Cut along the top of each baguette half to open.
  2. Assemble each sandwich by adding a layer of lettuce followed by a dollop of prepared Quorn ‘Chicken’ Tikka Filling.
  3. Garnish with slices of red onion and coriander leaves.

To serve:

  1. Serve each sandwich with a portion of street food chopped salad drizzled with mango chutney yoghurt and a handful of mini poppadoms.

Chefs tip

Why not swap the baguette in this recipe for cooked pasta? Mix for a spicy pasta salad. Perfect for lunch boxes.

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Quorn Vegetarian Chicken Tikka Baguette with Mango Chutney

You won’t be able to resist this Vegetarian Chicken Tikka Baguette for a quick and easy lunch at home. We’ve used Quorn Pieces to make this delicious sandwich filler for an Indian inspired lunch – this really is the ultimate lunchtime sandwich!

We’d recommend serving up on a sourdough baguette, but use whatever bread you have, layer in lettuce and our spicy Quorn vegetarian chicken tikka sandwich filling, with a side of crunchy street food salad and sweet mango chutney yoghurt.

Trust us, you’ll make this again and again!

Serves 2

20 mins

Easy

442 cals
(Per serving)

9.5g of fat
(Per serving)

8.5 g fibre
(Per serving)

20.8 g protein
(Per serving)

Ingredients

  • For the Quorn Tikka ‘Chicken’ pieces:

  • 100g Frozen Quorn Pieces

  • 1 tbsp. reduced fat mayonnaise

  • 1 tbsp. lemon juice

  • ½ tbsp. tikka paste

  • For the street food chopped salad:

  • ¼ cucumber, small dice

  • 1 large tomato, de-seeded and small dice

  • 25g pomegranate seeds

  • ½ yellow pepper, small dice

  • A handful of coriander leaves

  • ½ lime, juice only

  • 15g bombay mix

  • For the mango chutney yoghurt:

  • 1 ½ tbsp. low fat natural yoghurt

  • ½ tbsp. mango chutney

  • For the sandwich:

  • ½ a baguette

  • 2 leaves iceberg lettuce

  • ¼ red onion, finely sliced

  • Coriander leaves to garnish

  • To serve:

  • A handful of mini poppadoms

Method

For the Quorn BBQ ‘Chicken’:

  1. Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
  2. Line a baking tray with baking paper, place the frozen Quorn Pieces into the baking tray and cook in a pre-heated oven for 10 minutes. Remove and allow to cool.
  3. Place the mayonnaise, lemon juice and tikka paste into a bowl and mix well. Add the cooked Quorn Pieces and mix lightly to coat. Set to one side.

For the street food chopped salad:

  1. Place all of the salad ingredients into a bowl and mix to combine. Set aside.

For the mango chutney yoghurt:

  1. Mix the yoghurt and mango chutney in a small bowl. Set aside.

For the sandwich:

  1. Slice the baguette in half. Cut along the top of each baguette half to open.
  2. Assemble each sandwich by adding a layer of lettuce followed by a dollop of prepared Quorn ‘Chicken’ Tikka Filling.
  3. Garnish with slices of red onion and coriander leaves.

To serve:

  1. Serve each sandwich with a portion of street food chopped salad drizzled with mango chutney yoghurt and a handful of mini poppadoms.

Tip: Why not swap the baguette in this recipe for cooked pasta? Mix for a spicy pasta salad. Perfect for lunch boxes.

Thank you for downloading the Quorn Vegetarian Chicken Tikka Baguette with Mango Chutney Recipe.