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.