This Korean Quorn Fillet with a sweet, spicy and sticky glaze is our new favourite kebab fakeaway. Serve with homemade pickled red onions and a drizzle of sriracha mayonnaise for a messy weekend treat!
Serves 4
25 mins
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473 cals
(Per serving)
4 Quorn Fillets, defrosted
4 tbsp Korean BBQ sauce
1tbsp olive or rapeseed oil
4 flatbreads
3 tbsp mayonnaise
1 tbsp sriracha sauce
4 tbsp beetroot chutney or beetroot hummus
2 tbsp crispy onions
2 tbsp pickled red onions – see recipe below
Garnish
Coriander leaves
Pickled red onions – make in advance
300ml cider or white wine vinegar
3 tbsp caster sugar
1 tbsp sea salt
6 each of black peppercorns and coriander seeds
1 star anise
1 bay leaf
3 small red onions, sliced very finely
To make the Pickled Red Onions: