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Vegan Fish & Chips Sandwich

Quorn Vegan Fishless Fingers sandwiched in a bun with coleslaw and chips served on a white board with a few scattered chips.

Craving a vegan version of the classic Fish and Chips Sandwich? Make one tonight with Quorn Vegan Fishless Fingers.

Simply ovenbake our vegan fish fingers on a baking tray with chips and serve in your choice of bun with an easy, homemade slaw.

This vegan twist on the classic fish & chip butty is perfect for lunch or dinner for the whole family.

Quorn vegan fishless fingers packaging.

Made with Quorn Vegan Fishless Fingers

Source of Fibre

Low in Saturated Fat

No Soy


  • 1 pack Quorn Vegan Fishless Fingers
  • 150g frozen chips
  • 100g white cabbage, finely shredded
  • 1 carrot, grated
  • 2 tbsp finely chopped fresh parsley
  • 3 tbsp apple cider vinegar
  • 1 tbsp agave nectar or other vegan honey alternative
  • 1 tbsp grainy mustard
  • 1 garlic clove, minced
  • 1/2 tsp each salt and pepper
  • 30g vegan mayonnaise
  • 4 ciabatta buns, split


  1. Prepare the Quorn Vegan Fishless Fingers and the frozen chips in the oven according to pack instructions.
  2. Meanwhile, toss together the cabbage, carrots, parsley, vinegar, honey, mustard, garlic, salt and pepper. Let stand for 5-10 minutes for the flavours to marry.
  3. Spread the vegan mayonnaise on each bun. Top with a fillet, some coleslaw and the chips. Serve with the remaining coleslaw.

Chefs tip

For speedy preparation, used bagged coleslaw mix or pre-shredded cabbage.

Recipe Inspiration

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