Vegan Fish & Chips Sandwich

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.

Serves 4

35 mins

Easy

Vegan

Ingredients

  • 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

Method

  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.

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