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Asian-style Fillets Skewers

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Quorn Fillets and red onion skewers piled high on a white plate with a bowl of red cabbage, carrot, cucumber, and bok choy slaw on the side with lime wedges for serving and dressing in the background.

Meatless ChiQin 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. Makes a great appetizer or main dish!

Vegan & Vegetarian Cutlets And Pieces Meatless BBQ Recipes Vegan And Vegetarian Asian Recipes

Serves 4

80 mins

Easy

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets

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Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

  • 2 Quorn Meatless ChiQin Fillets
  • 1oz hoisin sauce
  • ¼ tablespoon of Chinese spice mix
  • 1 red onion
  • 4 tsp of olive oil
  • ½ tablespoon lime juice
  • ¼ tablespoon vegan soy sauce
  • ¼ tsp of maple syrup
  • ½ tablespoon ginger, finely grated
  • ¼ tsp sesame oil
  • 1 clove of garlic
  • 0.4oz Bok Choy, minced
  • 8.8oz red cabbage, sliced
  • 0.4oz of carrots, grated
  • 0.4oz of mini cucumbers, slivered
  • 0.4oz green onion, grated
  • 0.4oz almond sticks, roasted
  • Lime slices to serve

Method

  1. For the skewers, preheat the oven to 400°F and heat a grill pan.
  2. Mix the hoisin sauce with the Chinese spice mixture and marinate each Meatless ChiQin 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 Meatless ChiQin 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 Bok Choy, red cabbage, carrots, cucumbers, green onions and almonds.
  6. Serve the skewers with the coleslaw, dressing and lime slices.

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Asian-style Fillets Skewers

Meatless ChiQin 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. Makes a great appetizer or main dish!

Serves 4

80 mins

Easy

Ingredients

  • 2 Quorn Meatless ChiQin Fillets
  • 1oz hoisin sauce
  • ¼ tablespoon of Chinese spice mix
  • 1 red onion
  • 4 tsp of olive oil
  • ½ tablespoon lime juice
  • ¼ tablespoon vegan soy sauce
  • ¼ tsp of maple syrup
  • ½ tablespoon ginger, finely grated
  • ¼ tsp sesame oil
  • 1 clove of garlic
  • 0.4oz Bok Choy, minced
  • 8.8oz red cabbage, sliced
  • 0.4oz of carrots, grated
  • 0.4oz of mini cucumbers, slivered
  • 0.4oz green onion, grated
  • 0.4oz almond sticks, roasted
  • Lime slices to serve

Method

  1. For the skewers, preheat the oven to 400°F and heat a grill pan.
  2. Mix the hoisin sauce with the Chinese spice mixture and marinate each Meatless ChiQin 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 Meatless ChiQin 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 Bok Choy, red cabbage, carrots, cucumbers, green onions and almonds.
  6. Serve the skewers with the coleslaw, dressing and lime slices.
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