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Vegetarian Asian-style Skewers

Vegetarian Fillets skewers with red onions, seasoned with a Chinese spice mix and served with a fresh coleslaw salad drizzled with a ginger and sesame dressing.

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 2 Quorn Vegetarian Fillets
  • 30ml hoisin sauce
  • ¼ tablespoon of Chinese spice mix
  • 60g red onion
  • 20ml of olive oil
  • ½ tablespoon lime juice
  • ¼ tablespoon soy sauce
  • ¼ tsp of maple syrup
  • ½ tbsp ginger, finely grated
  • ¼ tsp sesame oil
  • 1 clove of garlic
  • 10g Pak Choi, minced
  • 250g red cabbage, sliced
  • 10g of carrots, donated
  • 10g of mini cucumbers. slivered
  • 10g spring onion, donated
  • 10g almond sticks, roasted
  • Lime slices to serve


  1. For the skewers, preheat the oven to 200°C and heat a grill pan.
  2. Mix the hoisin sauce with the Chinese spice mixture and marinate each fillet in the sauce, then fry for 2 minutes each side in the hot grill pan.
  3. Quarter the red onion and cut the grilled Quorn Vegetarian Fillets into three pieces each. Thread these three pieces, separated by a piece of onion, onto a wooden spit. Roast for eight minutes in the oven.
  4. For the dressing, puree the olive oil, lime juice, soy sauce, maple syrup, ginger, sesame oil and garlic until everything is smooth.
  5. For the coleslaw mix Pak Choi, red cabbage, carrots, cucumbers, spring onions and almonds.
  6. Serve the skewers with the coleslaw, dressing and lime slices.

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